Air Fryer Hot Pockets

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Here’s the deal: Hot pockets are a delicious convenience. Take the handheld cheese-filled bundle, heat it up, and you have a complete meal in under 10 minutes.

We’ve chosen a few that are super-easy to make. The separate recipes below create enough filling for 12 hot pockets, but if you want to mix and match, you can adjust the ratios to whatever you'd like.

There are a few types of air fryers on the market, so depending on which one you have, the cook time may differ. I tested the hot pockets in a dual air fryer-toaster oven, then in a single basket air fryer.

Hot pockets are best for up to 3 days in the refrigerator after being air fried. You can also reheat them using the air fryer or oven. You can also stuff them and store them uncooked in the freezer for up to 2 weeks.

– 2 tbsp.extra-virgin olive oil, divided – 2 c.broccoli florets – 3 tsp.kosher salt, divided – 3(8-oz.) chicken breasts, cut into 1/2" pieces – 3/4 c.Buffalo sauce – 2 1/4 tsp.honey – 12thin slices cheddar cheese

– 2 tbsp.extra-virgin olive oil – 6 c.packed baby spinach – 3/4 c.chopped artichoke hearts – 2 1/4 tsp.kosher salt – 1 tbsp.plus 3/4 tsp. garlic powder, divided – 6 oz.cream cheese – 1 1/2 c.shredded whole-milk mozzarella – 3/4 c.grated Pecorino Romano

– 1 1/2 c.shredded whole-milk mozzarella – 96slices pepperoni – 3/4 c.tomato sauce – 3/4 tsp.dried oregano

– 3(8-oz.) Pillsbury crescent dough sheets – 1large egg – Olive oil cooking spray – Coarse salt (optional)

In a large skillet over medium heat, heat 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. Transfer to a large bowl.

Season chicken with remaining 1 1/2 teaspoons kosher salt, then rub with remaining 1 tablespoon oil.

Divide each dough sheet into 4 (6"-by-3") rectangles to get 12 total. Arrange filling lengthwise on one half of each rectangle, leaving a thin border around the sides. Top with cheese.

In a small bowl, whisk egg with a splash of water. Brush edges of dough with egg wash.

Coat an air-fryer basket with cooking spray. Working in batches, arrange filled dough in a single layer in prepared basket.

In a medium skillet over medium heat, heat oil. Cook spinach, artichokes, kosher salt, and 1 tablespoon garlic powder, stirring occasionally, until spinach is wilted, about 5 minutes.

Remove skillet from heat. Stir in cream cheese, mozzarella, and Pecorino. Let cool.

Divide each dough sheet into 4 (6"-by-3") rectangles to get 12 total. Arrange filling lengthwise on one half of each rectangle, leaving a thin border around the sides.

In a small bowl, whisk egg with a splash of water. Brush edges of dough with egg wash. Fold long side of rectangle over and press edges to seal. Brush top of dough with egg wash.

Coat an air-fryer basket with cooking spray. Working in batches, arrange filled dough in a single layer in prepared basket.

Divide each dough sheet into 4 (6"-by-3") rectangles to get 12 total. 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. Brush edges of dough with egg wash.

Coat an air-fryer basket with cooking spray. Working in batches, arrange filled dough in a single layer in prepared basket.

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Air Fryer Hot Pockets

Here’s the deal: Hot pockets are a delicious convenience. Take the handheld cheese-filled bundle, heat it up, and you have a complete meal in under 10 minutes.