🍕 Extra-Crispy Air-Fried Pepperoni Pizza Pockets 🧀

Lay a flour tortilla flat on a clean cutting board. Spread exactly 1 tablespoon of the thick pizza sauce in a neat square right in the center, leaving a wide 1-inch border along the perimeter. Pile 1/4 cup of shredded mozzarella and a scattering of mini pepperoni slices directly over the sauce. Sprinkle with a pinch of Italian seasoning and garlic powder.

Dip a pastry brush into the beaten egg glue and paint the entire outer border of the tortilla generously. Fold the left and right sides tightly inward over the filling, then fold the top and bottom edges over to create a compact, square parcel. Press the seams together with maximum force to weld the edges shut. Repeat for all 4 pockets.

Spray both sides of each pizza pocket generously with cooking oil spray. Immediately dip the wet, oiled pockets into the grated Parmesan cheese, pressing firmly so the cheese crystals lock uniformly onto the surface to create a savory outer dust jacket.

Preheat your air fryer to 200°C (400°F). Arrange the pizza pockets in a single, uncrowded layer inside the basket, seam-side down to securely lock the architecture. Air fry for 7–8 minutes, gently flipping them over at the 4-minute mark.

Watch through the window as the outer Parmesan coating rapidly caramelizes and the tortilla skin blisters up. They are officially done when the shell feels completely rigid and unyielding. Let them rest for 2 minutes to let the internal molten cheese volcanic core cool slightly before biting. Serve hot!