Brush top of dough with egg wash and sprinkle with oregano. Fold long side of rectangle over and press edges to seal. In a small bowl, whisk egg with a splash of water. Spoon 2 tablespoons sauce over pepperoni, then sprinkle with 1 tablespoon cheese. Working in batches, arrange filled dough in a single layer in prepared basket. Coat an air-fryer basket with cooking spray. Arrange 1 tablespoon cheese lengthwise on one half of each rectangle, leaving a thin border around the sides, then top with 8 pepperoni slices. In a small bowl, whisk egg with a splash of water. PEPPERONI CHEESE HOT POCKETSĭivide each dough sheet into 4 (6″-by-3″) rectangles to get 12 total. Cook at 375° until golden brown, 4 to 5 minutes. Sprinkle with remaining 3/4 teaspoon garlic powder.Ĭoat an air-fryer basket with cooking spray. Arrange filling lengthwise on one half of each rectangle, leaving a thin border around the sides. Let cool.ĭivide each dough sheet into 4 (6″-by-3″) rectangles to get 12 total. Stir in cream cheese, mozzarella, and Pecorino.

Cook spinach, artichokes, kosher salt, and 1 tablespoon garlic powder, stirring occasionally, until spinach is wilted, about 5 minutes. In a medium skillet over medium heat, heat oil. Return to air fryer and cook 1 to 2 minutes more, until desired doneness is reached. After 4 minutes, remove basket and use spatula to carefully flip hot pockets over. Return basket to air fryer and cook 4 minutes. Working in batches, arrange filled dough in a single layer in prepared basket. Place 1 to 2 hot pockets in basket depending on size and lightly spray tops of hot pockets with spray oil. Brush top of dough with egg wash.Ĭoat an air-fryer basket with cooking spray. Let cool.ĭivide each dough sheet into 4 (6″-by-3″) rectangles to get 12 total. Hot pockets have become such an integral part of American householdsand a kid-friendly favoritethat it's hard to imagine life without these microwaveable turnovers, which are. Add Buffalo sauce and honey and stir to combine. In same skillet over medium heat, cook chicken, turning occasionally, until cooked through and an instant-read thermometer inserted into thickest part registers 165°, about 6 minutes. Season chicken with remaining 1 1/2 teaspoons kosher salt, then rub with remaining 1 tablespoon oil.

Season broccoli with 1 1/2 teaspoons kosher salt and cook, stirring occasionally, until tender and lightly browned, 5 to 7 minutes. In a large skillet over medium heat, heat 1 tablespoon oil. SAVE TO MY RECIPES BUFFALO CHICKEN HOT POCKETS 3 (8-oz.) Pillsbury crescent dough sheets

Chicken hot pockets