Ingredients
- 2 cups shredded part-skim mozzarella cheese
- 1 carton (15 ounces) ricotta cheese
- 1/2 cup plus 3 tablespoons grated Parmesan cheese, divided
- 6 ounces sliced pepperoni
- 2 large eggs, divided
- 3/4 teaspoon Italian seasoning, divided
- 1 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes, optional
- 2 loaves (1 pound each) frozen bread dough, thawed
- 1/3 cup pizza sauce, plus more for dipping
-
- In a large bowl, combine mozzarella, ricotta, 1/2 cup grated Parmesan cheese, pepperoni, 1 egg, garlic powder, 1/2 teaspoon Italian seasoning, and if desired, crushed red pepper flakes; set aside.
- Divide bread dough into 16 pieces. On a lightly floured surface, roll each portion into a 5-in. circle. Place 1 teaspoon pizza sauce and 1/4 cup filling in the center of each circle. Lightly brush edge of dough with water. Bring dough over filling; press firmly, then pinch or crimp seams to seal.
- Pre-heat air fryer to 350°. Lightly beat remaining egg; brush over pockets. Sprinkle with remaining 3 tablespoons grated Parmesan cheese and 1/4 teaspoon Italian seasoning. Working in batches, place pockets into greased air fryer basket; cook until deep golden brown, 8-10 minutes. Flip and continue to cook until bottoms are lightly browned and dough is cooked, 3-5 minutes. Repeat with remaining pizza pockets. Allow to cool 2-3 minutes before serving. If desired serve with additional pizza sauce. Refrigerate leftovers.
- Freezer Directions: Place uncooked pizza pockets on a parchment-lined tray, cover and freeze until firm; transfer to air-tight freezer containers. Store in freezer for up to three months. Cook as directed from frozen, increasing cook time 2-5 minutes as needed.
