Pizza Pockets

Handheld pizza fun for the family that's ready in 15 minutes!


  • 1 pkg (13.8 oz./391 g) refrigerated pizza dough
  •  Flour for dusting
  • 1½ oz. (45 g) mozzarella cheese, shredded (6 tbsp/90 mL)
  •  Optional: 1 oz. (30 g) sliced pepperoni, about 12 slices
  • 1   egg, beaten
  •  Oil for spraying
  •  Pizza sauce or marinara for dipping


  1. Unroll the pizza dough onto a cutting board. Cut 6 dough rounds with the Hand Pie & Pocket Maker cutter (the thin edge of the mold below the lip).

  2. Dust the base with flour. Place one piece of dough on the foldable base and add the cheese using the scoop provided. Add 2 slices of pepperoni (if using).

  3. Brush the beaten egg on the edges of the dough. Using the handle, fold the dough, and firmly press to crimp and seal. Brush the tops of the pizza pockets with the beaten egg. Repeat with the remaining dough, cheese, and pepperoni.

  4. Spray 1 tray of the Deluxe Air Fryer with oil. Place the pizza pockets on the tray and place on the middle rack.

  5. Cook on BAKE for 7 minutes. Let cool 3–5 minutes. Serve with pizza sauce or marinara.


  • 6  servings

Nutrients per serving:

Calories 220, Total Fat 6 g, Saturated Fat 2.5 g, Cholesterol 40 mg, Sodium 520 mg, Carbohydrate 32 g, Fiber 1 g, Sugars 4 (includes 4 g added sugar), Protein 9 g

Cook's Tips:

You can also make these in the oven. Bake at 400°F (200°C) for 10–12 minutes, or until the crusts are golden brown.

Leftover pizza dough? Wrap it in plastic wrap and refrigerate for up to two days. Reroll the dough for additional pizza pockets or mini pizzas.

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