Description
Make your own hot pockets from scratch with this easy air fryer recipe! Customize with your favorite fillings—like Buffalo chicken, spinach-artichoke, or pepperoni cheese—for a crispy, golden treat that’s perfect for any time of the day.
Ingredients
For Buffalo Chicken Filling:
- 2 Tbsp extra-virgin olive oil, divided
- 2 cups broccoli florets
- 3 tsp kosher salt, divided
- 3 chicken breasts (8 oz. each), cut into 1/2″ pieces
- 3/4 cup Buffalo sauce
- 2 1/4 tsp honey
- 12 thin slices cheddar cheese
For Spinach-Artichoke Filling:
- 2 Tbsp extra-virgin olive oil
- 6 cups baby spinach (packed)
- 3/4 cup chopped artichoke hearts
- 2 1/4 tsp kosher salt
- 1 Tbsp + 3/4 tsp garlic powder
- 6 oz cream cheese
- 1 1/2 cups shredded mozzarella
- 3/4 cup grated Pecorino Romano
For Pepperoni Cheese Filling:
- 1 1/2 cups shredded mozzarella
- 96 pepperoni slices
- 3/4 cup tomato sauce
- 3/4 tsp dried oregano
For Assembly:
- 3 (8 oz.) Pillsbury crescent dough sheets
- 1 large egg (for egg wash)
- Olive oil cooking spray (as needed)
- Coarse salt or garlic powder (optional, for topping)
Instructions
- Prepare the Buffalo Chicken Filling:
- Heat 1 tablespoon olive oil in a skillet over medium heat.
- Cook broccoli with 1 1/2 tsp salt until tender and lightly browned (5–7 minutes). Transfer to a bowl.
- Season chicken with remaining salt. Cook in the skillet until it reaches 165°F (6 minutes). Add to the bowl with broccoli.
- Mix in Buffalo sauce and honey. Let cool.
- Prepare the Spinach-Artichoke Filling:
- Heat olive oil in a skillet over medium heat. Add spinach, artichokes, kosher salt, and garlic powder. Cook until spinach wilts (5 minutes).
- Stir in cream cheese, mozzarella, and Pecorino Romano. Let cool.
- Prepare the Pepperoni Cheese Filling:
- Divide shredded mozzarella and tomato sauce among dough sheets.
- Add pepperoni slices (8 per pocket) and sprinkle with oregano.
- Assemble the Hot Pockets:
- Roll out crescent dough sheets and cut each into 4 rectangles (6″x3″).
- Place filling on one half, leaving a thin border.
- Brush edges with egg wash, fold over, and seal edges.
- Brush tops with egg wash and sprinkle with optional salt or garlic powder.
- Cook in the Air Fryer:
- Preheat air fryer to 375°F and spray the basket with cooking spray.
- Cook pockets in a single layer for 4–5 minutes, flipping halfway, until golden brown.
Notes
- Let fillings cool before assembling to avoid soggy dough.
- Seal edges firmly to prevent leaks.
- Store leftovers in an airtight container for up to 3 days or freeze for later use.
- Reheat in the air fryer for a few minutes to restore crispiness.
- Prep Time: 20 minutes
- Cook Time: 5 minutes (per batch)
- Category: Snack, Appetizer
- Method: Air Fryer
- Cuisine: American