Pepperoni pizza hot pockets are the perfect easy meal for students or anyone who is low on time and $$. This recipe features golden flaky puff pastry filled with tomato sauce, pepperoni, and mozzarella, brushed with garlic butter.
Info and tips for pepperoni pizza hot pockets
Working with frozen puff pastry is pretty easy as long as you make sure it is fully defrosted. The texture you are looking for is soft enough to roll out, but still chilled to the touch. If the puff pastry gets too warm, you won’t get those nice flaky layers, and the dough might start to get sticky or difficult to work with. I always like to roll out the dough a little bit, just a few passes over with a rolling pin is enough!
The beauty of this recipe is you can literally create whatever type of hot pocket you want! Buffalo chicken, BBQ, alfredo chicken, margarita, pineapple… add whatever you want to these! Just make sure the puff pastry is pressed together tightly to avoid any of the toppings or sauce seeping out while baking.
Equipment
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This is the Ninja Air Fryer that I use. It has many different modes and pans, and is a decent size. I love this air fryer and highly recommend it!
Ingredients for pepperoni pizza hot pockets
- 2 sheets of puff pastry
- 1/2 cup tomato sauce
- 1-2 cups shredded mozzarella
- pepperoni
- 3-4 tbsp butter
- 1 garlic clove
- 1/2 tsp italian seasoning
- ranch for dipping
Instructions
- Thaw your puff pastry, you want it to be bendable but still chilled. Roll it out a few times with a rolling pin on a flat clean surface. Slice the puff pastry into three even thirds. Repeat with the other sheet of puff pastry.
- Add 1-2 tbsp of tomato sauce to the bottom half of each rectangle, along with pepperoni and shredded mozzarella. Grab the top of the puff pastry and fold in half over the toppings. Press the edges closed with a fork.
- Melt the butter and add 1 clove of minced garlic and italian seasoning. If you don’t want to mince garlic just use garlic powder 🙂 Spread the garlic butter over each hot pocket.
- Air fry for 8-15 minutes at 350 F. Be sure to watch them closely as some air fryers are hotter than others!
- Remove and brush with any remaining garlic butter and serve with some ranch!
See below for a video tutorial!
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Pepperoni pizza hot pockets feature golden flaky puff pastry filled with tomato sauce, pepperoni, and mozzarella, brushed with garlic butter. Thaw your puff pastry, you want it to be bendable but still chilled. Roll it out a few times with a rolling pin on a flat clean surface. Slice the puff pastry into three even thirds. Repeat with the other sheet of puff pastry. Add 1-2 tbsp of tomato sauce to the bottom half of each rectangle, along with pepperoni and shredded mozzarella. Grab the top of the puff pastry and fold in half over the toppings. Press the edges closed with a fork. Melt the butter and add 1 clove of minced garlic and italian seasoning. If you don't want to mince garlic just use garlic powder 🙂 Spread the garlic butter over each hot pocket. Air fry for 8-15 minutes at 350 F. Be sure to watch them closely as some air fryers are hotter than others! Remove and brush with any remaining garlic butter and serve with some ranch!Pepperoni Pizza Hot Pockets
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Instructions
