These easy air fryer pizza pockets use puff pastry, pepperoni, and mozzarella for a crispy, cheesy snack. They cook in minutes and are perfect for appetizers, game day, or a quick lunch.

Golden air fryer pizza pockets arranged on parchment paper with a bowl of marinara sauce for dipping.

If you grew up on frozen pizza pockets (think Hot Pockets), these air fryer pizza pockets are basically the grown-up version.

They’re made with puff pastry, stuffed with pepperoni and mozzarella, and air fried until crispy, flaky, and full of melty cheese.

The best part is you only need a handful of ingredients and about 10 minutes of cook time.

Serve them with warm pizza sauce or marinara for dipping and you’ve got an easy appetizer, after-school snack, or movie night dinner.

If you’re making a game day or snack spread, serve these alongside our Italian sausage dip, pizza dip, and air fryer pickles!

What You’ll Need

Puff pastry: from the frozen section of the grocery store.
Pepperoni.
Mozzarella: use either mozzarella string cheese or shredded cheese.
Italian seasoning: this is optional but it adds extra flavor.
Egg + water: used to seal the pockets and gets them golden brown.
Marinara or pizza sauce: for dipping.

How to make air fryer pizza pockets

Start by preheating the air fryer to 375°F. Unfold the thawed puff pastry on a lightly floured surface, then cut it into 4 squares.

Unbaked puff pastry squares on a wooden board topped with sliced pepperoni, shredded mozzarella, and Italian seasoning ready to be folded into pizza pockets.

On one half of each square, add 3 to 4 pepperoni slices and about 1/2 a mozzarella string cheese or a small handful of shredded mozzarella. Sprinkle lightly with Italian seasoning.

Four folded puff pastry logs filled with pepperoni and cheese lined up on a wooden board before crimping and cooking.

Whisk the egg and water together to make the egg wash. Brush the edges of the pastry with egg wash, fold the empty half over the filling, and press the edges together.

Crimped rectangular air fryer pizza pockets arranged on a wooden cutting board.

Use a fork to crimp all the way around each pocket. Use a sharp knife to cut 2 to 3 small slits in the top of each pocket. Then, brush the tops with more egg wash.

Unbaked air fryer pizza pockets on parchment inside an air fryer basket, ready to cook.

Place the pizza pockets in a single layer in the air fryer basket, leaving a little space between them. Work in batches if needed.

Two golden brown puff pastry pizza pockets resting on parchment in the air fryer basket after cooking.

Air fry at 375°F for 9 to 11 minutes, flipping once halfway through. Serve warm with warm pizza or marinara sauce for dipping.

Quick Tips

Don’t overfill. Too much filling makes the seams pop open and leak.
Keep the filling away from the edges. Leave a small border of plain pastry so the egg wash can grab and the edges crimp together without leaking.

Pepperoni and cheese puff pastry pizza pocket stacked on a tray with marinara dipping sauce.

Can I bake these in the oven instead of an air fryer?

Yes, absolutely! Place the assembled pizza pockets on a parchment-lined baking sheet and bake at 400°F for about 15 to 20 minutes, or until puffed up and golden brown.

Storage and reheating

Fridge: Store them in an airtight container in the refrigerator for up to 3 days.
Freezer: Cool completely, freeze on a baking sheet until firm, then transfer to a freezer bag. They’ll stay good for about 2 months.
Reheating: Reheat the pizza pockets in the air fryer, oven, or toaster oven until warmed through.

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