🍕 Crispy Air-Fried Pepperoni Pizza Pocket Squares 🧀

The ultimate flaky, cheesy, childhood nostalgia snack reborn with an elite upgrade! Ditch the frozen box—these homemade pockets use buttery puff pastry stuffed with zesty marinara sauce, a thick mountain of stretchy mozzarella, and crisp, cupped beef pepperoni. Air-fried until puffed, golden, and shatteringly flaky. 😋✨

• ⏱️ Prep Time: 15 minutes

• 🍳 Cook Time: 10 minutes

• 🍽️ Servings: 4 large pockets

🛒 Ingredients

• 1 sheet (approx. 250g) pre-rolled puff pastry (thawed but cold) 🥮

• 1/2 cup premium marinara or pizza sauce 🍅

• 1.5 cups mozzarella cheese (shredded) 🧀

• 1/2 cup mini beef pepperoni slices 🍕

• 1 large egg (beaten with 1 tbsp water for egg wash) 🥚

• 1 teaspoon Italian seasoning & garlic powder 🌿

• 2 tablespoons Parmigiano-Reggiano (finely grated) 🧀

👩‍🍳 Detailed Instructions

1. Divide the Pastry Grid: 🥮 Roll out your cold sheet of puff pastry onto a lightly floured surface. Cut the sheet evenly into 8 equal-sized rectangles using a sharp knife or pizza cutter.

2. Load the Pizza Core: 🍅 On 4 of the rectangles, spread 1-2 tablespoons of marinara sauce right into the center, leaving a clean 1/2-inch border all around. Top the sauce with a heavy handful of mozzarella cheese and a dense layer of mini pepperoni slices.

3. Seal and Crimp: 📐 Brush the clean outer borders of the loaded rectangles with a tiny bit of the beaten egg wash. Place the remaining 4 empty pastry rectangles directly on top. Use the tines of a fork to aggressively press and crimp the edges together all the way around, locking the sauce inside.

4. The Golden Armor Coating: 👩‍🍳 Arrange the assembled pockets in a single layer. Brush the tops generously with the remaining egg wash. Dust heavily with the garlic powder, Italian seasoning, and finely grated Parmesan cheese—this creates an aromatic, savory crust. Cut two tiny slits on top of each pocket to let steam escape.

5. Air Fry to a Golden Shatter: 💨 Preheat your air fryer to 190°C (375°F). Place the pockets into the basket, leaving space between them. Air fry for 9–11 minutes until the pastry is heavily puffed, deep golden-brown, and incredibly crisp. Let cool for 2 minutes before biting into the molten core!