Air Fryer Pepperoni Pizza Hot Pockets – Easy Homemade with Greek Yogurt Dough

The sizzle of pepperoni and gooey cheese wrapped in golden, puffy dough—that’s the magic that hits you the second you open your air fryer. I’ll admit, I’m a total sucker for anything “pizza,” but these Air Fryer Pepperoni Pizza Hot Pockets with Greek Yogurt Dough? They’re on a whole new level of crave-worthy. You know those frozen pizza pockets you loved as a kid? These are the homemade, grown-up version you never knew you needed (and honestly, they’re so much better). The best part? No finicky yeast, no waiting for dough to rise, and absolutely no oven required. Just mix, stuff, and air fry!

I first whipped up this recipe on a rainy Sunday—my kids were begging for something fun, my fridge was looking a little bare, and I had a tub of Greek yogurt begging to get used. Out of desperation (and a bit of curiosity), I swapped my usual pizza dough for a quick Greek yogurt dough, tossed in some pepperoni and cheese, and popped the pockets in my air fryer. Fifteen minutes later, we had piping hot, cheesy, pepperoni-stuffed goodness. Talk about a game changer!

These pepperoni pizza hot pockets are perfect for busy weeknight dinners, after-school snacks, or even game day munchies. The Greek yogurt dough gives them a protein boost and a slightly tangy flavor that honestly makes them taste homemade in the best possible way. Plus, you can fill them with whatever you have on hand—think ham and pineapple, sautéed mushrooms, or just extra cheese. Every time I make a batch, I’m reminded why I come back to this recipe over and over. Trust me, your air fryer will be working overtime!

Why You’ll Love This Recipe

• Quick & Easy: These air fryer pepperoni pizza hot pockets come together in under 30 minutes, start to finish. No scary yeast or long rise times—just mix, fill, and cook.
• Simple Ingredients: You probably have everything you need already: flour, Greek yogurt, pepperoni, cheese, and pizza sauce. That’s it!
• Perfect for Any Occasion: Whether it’s a speedy weeknight dinner, a school lunchbox treat, or a casual weekend snack, these hot pockets fit right in. They’re a hit with kids and adults alike.
• Crowd-Pleaser: I’ve served these at family gatherings and they disappear faster than you can say “pizza.” Even picky eaters can’t resist that crispy exterior and melty cheese inside.
• Unbelievably Delicious: Honestly, the combination of zippy pepperoni, stretchy mozzarella, and that soft, tangy Greek yogurt dough is pure comfort food. You’ll be reaching for seconds.

What really sets these air fryer pepperoni pizza hot pockets apart is the dough. Forget store-bought tubes or complicated homemade recipes—Greek yogurt dough is a breeze to make, and it bakes up pillowy and flavorful every single time. I’ve tried a few versions using different flours and fillings, but nothing beats this combo for flavor and ease. The air fryer gives them that perfect crispy crust (without drying them out), and the filling stays gooey and cheesy.

This isn’t just a copycat—it’s my go-to pizza pocket recipe, made healthier and tastier. Every bite is the right balance of cheesy, saucy, savory, and just a little bit tangy from the dough. It’s the kind of recipe you turn to when you want to impress guests, treat the kids, or just enjoy a nostalgic snack (without the freezer burn). If you love pizza, you’ll adore these—promise!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold pepperoni pizza flavor and a satisfying, crispy texture—no fancy shopping trip required. Most of these are kitchen staples, and you can easily swap ingredients to suit your tastes or what’s in your fridge.

• For the Greek Yogurt Dough:
  • 1 cup (120g) all-purpose flour (plus extra for dusting)
  • 2 teaspoons baking powder (for rise and tenderness)
  • 1/2 teaspoon fine salt
  • 1 cup (245g) plain Greek yogurt (use full-fat for best texture; I like Fage or Chobani)
• For the Filling:
  • 1/2 cup (120g) pizza sauce (store-bought or homemade; Rao’s or Muir Glen are my top picks)
  • 1 cup (110g) shredded mozzarella cheese (whole milk mozzarella melts best)
  • 20-24 thin slices pepperoni (regular or turkey pepperoni both work well)
  • 1/4 teaspoon dried Italian herbs (optional, but adds great pizza flavor)
  • Pinch of crushed red pepper (totally optional, for a little heat)
• For Assembly:
  • 1 egg, beaten (for egg wash—makes the crust extra golden)
  • Nonstick spray or olive oil (to prevent sticking in the air fryer basket)

Ingredient Notes & Substitutions:

• Greek Yogurt: Use full-fat for best results, but nonfat works in a pinch. For dairy-free, try a thick coconut yogurt.
• Flour: You can substitute whole wheat flour for half of the all-purpose for a nuttier flavor. For gluten-free, use a 1:1 gluten-free baking blend (I’ve tried Bob’s Red Mill with good results).
• Cheese: Sub in part-skim mozzarella, cheddar, or even a pizza cheese blend if you’d like.
• Pepperoni: Turkey pepperoni, vegetarian pepperoni, or chopped cooked veggies (like mushrooms or bell peppers) all make tasty swaps!

Equipment Needed

• Air fryer (any basket or oven-style model, 3+ quart capacity—mine is a Cosori 5.8qt and fits 4 pockets at a time)
• Mixing bowl (for making the dough)
• Rolling pin (a wine bottle works if you don’t have one—don’t ask how I know!)
• Parchment paper or silicone mat (for rolling and assembling)
• Basting brush (for egg wash, or use your fingers in a pinch)
• Measuring cups and spoons
• Fork (for crimping the edges shut)

If you don’t have an air fryer, a convection oven set to 400°F (200°C) will do the trick, though the crust might not get quite as crisp. For cleanup, I recommend lining your air fryer basket with perforated parchment paper—it saves so much scrubbing. And if you make these often (like I do), investing in a silicone baking mat for rolling dough is worth every penny. Trust me, it makes dough cleanup a breeze!

How to Make Air Fryer Pepperoni Pizza Hot Pockets

1. Prepare the Greek Yogurt Dough (5 minutes):
   • In a large mixing bowl, whisk together 1 cup (120g) all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
   • Add 1 cup (245g) plain Greek yogurt and mix with a spoon or spatula until a shaggy dough forms.
   • Turn the dough onto a floured surface and knead for 2-3 minutes, just until smooth. (If the dough is sticky, sprinkle with a little extra flour.)
   • Let the dough rest for 5 minutes—this helps it roll out more easily.
2. Divide and Roll Out the Dough (5 minutes):
   • Divide dough into 4 equal pieces for large hot pockets, or 6 for smaller ones.
   • Roll each piece into a ball, then use a rolling pin to flatten into a rectangle, about 1/4-inch (6mm) thick and roughly 6×4 inches (15x10cm).
   • Tip: Dust your rolling surface with flour to prevent sticking. If dough tears, patch it up—these are rustic and forgiving!
3. Fill the Hot Pockets (5 minutes):
   • Spoon 2 tablespoons pizza sauce onto one half of each dough rectangle, leaving a 1/2-inch (1.25cm) border.
   • Sprinkle 1/4 cup shredded mozzarella over the sauce, then layer 5-6 pepperoni slices on top.
   • Optional: Add a pinch of Italian herbs or crushed red pepper.
   • Be careful not to overfill—the pockets need to seal properly!
4. Seal the Edges (3 minutes):
   • Fold the dough over the filling to form a pocket.
   • Press the edges with your fingers, then crimp all around with a fork to seal tightly.
   • Brush the tops lightly with beaten egg for shine and color.
   • If you want extra crunch, sprinkle a little parmesan or Italian seasoning on top.
5. Air Fry the Hot Pockets (10-12 minutes):
   • Preheat your air fryer to 375°F (190°C) for 2-3 minutes.
   • Spray the basket with nonstick spray or brush with olive oil.
   • Place pockets in a single layer, leaving space between them.
   • Cook for 10-12 minutes, flipping halfway, until golden brown and crisp. (Watch closely the first time—air fryers vary!)
   • If the tops brown too fast, tent loosely with foil for the last few minutes.
   • Let cool 2-3 minutes before serving—filling is lava hot!

Troubleshooting: If the dough tears, pinch it together or patch with an extra scrap. If the pockets burst open, try sealing more firmly next time and avoid overfilling. For even browning, don’t crowd the basket—work in batches if needed.

Personal Tips: I like to prep the filling ingredients first, so assembly goes super quick. If making ahead, refrigerate unbaked pockets and air fry right before serving—they taste freshest that way!

Cooking Tips & Techniques

• Don’t Overfill: The urge to stuff with extra cheese is real, but trust me, less is more here. Too much filling and the edges won’t seal, leading to cheese leaks (delicious, but messy!).
• Seal Tightly: After folding, really press and crimp the edges with a fork. This keeps all that saucy goodness inside. If you’re worried, give the seam a second pass with the fork—better safe than sorry.
• Rotate for Even Cooking: If your air fryer has hot spots, rotate the basket or flip the pockets halfway through. This helps both sides get evenly crisp and golden.
• Check for Doneness: The top should be deep golden and crisp, and the underside should feel firm (not doughy). If in doubt, add 1-2 extra minutes, but keep an eye out so they don’t burn.
• Let Them Rest: These come out piping hot! Give them a few minutes before biting in—my tongue has learned this lesson the hard way.

I’ve definitely had a few oozy disasters from overfilling or rushing the seal (my kids didn’t mind, but the air fryer sure did). If you run into dough that sticks, just dust with more flour. And don’t worry if your first batch isn’t picture-perfect—they’ll still taste amazing. The air fryer is super forgiving, and with a couple of tries, your technique will be spot on!

Variations & Adaptations

• Vegetarian: Skip the pepperoni and load up on sautéed mushrooms, peppers, or spinach for a veggie-packed version. Add a little feta for a Greek twist!
• Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour. The texture will be a little different but still delicious—I’ve had good luck with Bob’s Red Mill and King Arthur blends.
• Breakfast Hot Pockets: Swap pepperoni for scrambled eggs, cooked bacon or sausage, and cheddar cheese. A sprinkle of chives makes it extra brunchy!
• Dairy-Free: Use a thick plant-based yogurt and dairy-free mozzarella. Double-check your pepperoni or use vegan pepperoni slices.
• Margherita Style: Fill with sliced tomatoes, mozzarella, and fresh basil for a lighter, herby option. A drizzle of olive oil before sealing adds richness.

Personally, I love adding a spoonful of ricotta or dollop of pesto to the filling—makes it taste fancy with zero extra effort. For a spicy kick, try hot capicola or spicy soppressata instead of pepperoni. You can even brush the tops with garlic butter before air frying for serious garlic bread vibes. This recipe is seriously flexible, so make it yours!

Serving & Storage Suggestions

These air fryer pepperoni pizza hot pockets are best served hot, right out of the air fryer. The crust is perfectly crisp, the cheese is melty, and the pepperoni is just starting to sizzle—doesn’t get better than that. I love serving them on a wooden cutting board with a sprinkle of fresh basil and a small bowl of warm pizza sauce for dipping.

Pair them with a simple green salad, some crunchy veggies, or even a bowl of minestrone soup for a complete meal. For drinks, you can’t go wrong with sparkling water, lemonade, or a cold beer if you’re feeling festive.

Storage: Let any leftovers cool completely, then store in an airtight container in the fridge for up to 3 days. To reheat, pop them back in the air fryer at 350°F (175°C) for 3-4 minutes—they’ll crisp up like new. You can also freeze unbaked pockets (just wrap tightly and freeze for up to 2 months); air fry straight from frozen, adding 2-3 extra minutes to the cook time.

The flavors actually get a little deeper after a day in the fridge, so if you have leftovers, you’re in for a treat. Perfect for meal prep or quick lunches!

Nutritional Information & Benefits

Each air fryer pepperoni pizza hot pocket (based on 4 large pockets) is approximately:

• 280 calories
• 13g protein
• 27g carbohydrates
• 12g fat
• 1g fiber

The Greek yogurt dough adds a protein punch and helps keep you full longer than traditional dough. Using turkey pepperoni and part-skim cheese can lighten things up, and you can bump up fiber by swapping in some whole wheat flour. These are naturally nut-free, but do contain dairy and gluten (easy to adapt with the swaps above).

From a wellness perspective, I love that you’re getting real ingredients, protein, and calcium in every bite. Plus, making them at home means way less sodium and no mystery additives. Total win!

Conclusion

If you’re looking for a fun, family-friendly, and seriously satisfying recipe, these air fryer pepperoni pizza hot pockets are it. They’re cheesy, crispy, and loaded with classic pizza flavors—plus that Greek yogurt dough makes them feel just a little special (and a lot healthier). I come back to this recipe whenever I want something easy but totally delicious, and it never disappoints.

Don’t be afraid to mix things up—change the fillings, try different cheeses, or add your own twist. Cooking is all about making it yours, right? I hope you love these as much as my family does (and if you do, let me know in the comments or tag me on Pinterest—I love seeing your creations!).

So preheat that air fryer and get rolling—you’re in for a seriously tasty treat!

FAQs

Can I make these air fryer pepperoni pizza hot pockets ahead of time?

Yes! You can assemble the pockets, cover, and refrigerate for up to 24 hours before air frying. Or freeze them unbaked for easy snacks later—just add a few minutes to the air frying time and cook straight from frozen.

What if I don’t have Greek yogurt? Can I use regular yogurt?

Greek yogurt is best because it’s thick and creamy, but you can use regular yogurt if you strain it first using a cheesecloth or paper towel. The dough may be a little stickier, so use extra flour as needed.

Do I need to preheat my air fryer?

It’s not 100% required, but I recommend preheating for 2-3 minutes. This helps the hot pockets start crisping up right away and gives you more even browning.

Can I use different fillings?

Absolutely! Try ham and cheese, sautéed veggies, or even leftover taco meat. Just avoid anything too wet, as it can make the dough soggy.

How do I keep the hot pockets from sticking to the air fryer basket?

Spray the basket with a little nonstick spray or brush with olive oil before adding the pockets. You can also use air fryer parchment liners for extra insurance (just don’t add them during preheat or they might fly around!).

Print