Name: Air Fryer Hot Pockets
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: 2 tbsp. extra-virgin olive oil, divided -; 2 c. broccoli florets -; 3 tsp. kosher salt, divided -; 3 (8-oz.) chicken breasts, cut into 1/2" pieces -; 3/4 c. Buffalo sauce -; 2 1/4 tsp. honey -; 12 thin slices cheddar cheese -; 2 tbsp. extra-virgin olive oil -; 6 c. packed baby spinach -; 3/4 c. chopped artichoke hearts -; 2 1/4 tsp. kosher salt -; 1 tbsp. plus 3/4 tsp. garlic powder, divided -; 6 oz. cream cheese -; 1 1/2 c. shredded whole-milk mozzarella -; 3/4 c. grated Pecorino Romano -; 1 1/2 c. shredded whole-milk mozzarella -; 96 slices pepperoni -; 3/4 c. tomato sauce -; 3/4 tsp. dried oregano -; 3 (8-oz.) Pillsbury crescent dough sheets -; 1 large egg -; Olive oil cooking spray -; Coarse salt (Optional) -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Air Fryer Hot Pockets

1. 2 tbsp. extra-virgin olive oil, divided -

2. 2 c. broccoli florets -

3. 3 tsp. kosher salt, divided -

4. 3 (8-oz.) chicken breasts, cut into 1/2" pieces -

5. 3/4 c. Buffalo sauce -

6. 2 1/4 tsp. honey -

7. 12 thin slices cheddar cheese -

8. 2 tbsp. extra-virgin olive oil -

9. 6 c. packed baby spinach -

10. 3/4 c. chopped artichoke hearts -

11. 2 1/4 tsp. kosher salt -

12. 1 tbsp. plus 3/4 tsp. garlic powder, divided -

13. 6 oz. cream cheese -

14. 1 1/2 c. shredded whole-milk mozzarella -

15. 3/4 c. grated Pecorino Romano -

16. 1 1/2 c. shredded whole-milk mozzarella -

17. 96 slices pepperoni -

18. 3/4 c. tomato sauce -

19. 3/4 tsp. dried oregano -

20. 3 (8-oz.) Pillsbury crescent dough sheets -

21. 1 large egg -

22. Olive oil cooking spray -

23. Coarse salt (Optional) -

How to cook deliciously - Air Fryer Hot Pockets

1. Stage

In a large skillet over medium heat, heat 1 tablespoon oil. Season broccoli with 1 1/2 teaspoons kosher salt and cook, stirring occasionally, until tender and lightly browned, 5 to 7 minutes. Transfer to a large bowl.

2. Stage

Season chicken with remaining 1 1/2 teaspoons kosher salt, then rub with remaining 1 tablespoon oil. In same skillet over medium heat, cook chicken, turning occasionally, until cooked through and an instant-read thermometer inserted into thickest part registers 165°, about 6 minutes. Transfer to bowl with broccoli. Add Buffalo sauce and honey and stir to combine. Let cool.

3. Stage

Divide each dough sheet into 4 (6"-by-3") rectangles to get 12 total. Arrange filling lengthwise on one half of each rectangle, leaving a thin border around the sides. Top with cheese.

4. Stage

In a small bowl, whisk egg with a splash of water. Brush edges of dough with egg wash. Fold long side of rectangle over and press edges to seal. Brush top of dough with egg wash.

5. Stage

Coat an air-fryer basket with cooking spray. Working in batches, arrange filled dough in a single layer in prepared basket. Cook at 375° until golden brown, 4 to 5 minutes. Sprinkle with coarse salt, if using.

6. Stage

In a medium skillet over medium heat, heat oil. Cook spinach, artichokes, kosher salt, and 1 tablespoon garlic powder, stirring occasionally, until spinach is wilted, about 5 minutes.

7. Stage

Remove skillet from heat. Stir in cream cheese, mozzarella, and Pecorino. Let cool.

8. Stage

Divide each dough sheet into 4 (6"-by-3") rectangles to get 12 total. Arrange filling lengthwise on one half of each rectangle, leaving a thin border around the sides.

9. Stage

In a small bowl, whisk egg with a splash of water. Brush edges of dough with egg wash. Fold long side of rectangle over and press edges to seal. Brush top of dough with egg wash. Sprinkle with remaining 3/4 teaspoon garlic powder.

10. Stage

11. Stage

Divide each dough sheet into 4 (6"-by-3") rectangles to get 12 total. Arrange 1 tablespoon cheese lengthwise on one half of each rectangle, leaving a thin border around the sides, then top with 8 pepperoni slices. Spoon 2 tablespoons sauce over pepperoni, then sprinkle with 1 tablespoon cheese.

12. Stage

In a small bowl, whisk egg with a splash of water. Brush edges of dough with egg wash. Fold long side of rectangle over and press edges to seal. Brush top of dough with egg wash and sprinkle with oregano.

13. Stage