Preheat the air fryer: Set your air fryer to 370–380°F (188–193°C). Preheating helps the pockets crisp up from the start.

Prep the dough: If using pizza dough, dust your counter with flour and roll it out to about 1/8 inch thick. Cut into 4–6 rectangles or circles. If using biscuit dough, press each biscuit into a flat round, about 5–6 inches across.

Mix your filling: In a small bowl, combine mozzarella with a spoonful of Parmesan and a pinch of Italian seasoning. Pat dry any watery veggies (like mushrooms or spinach) to prevent soggy pockets.

Assemble: Spoon 1–2 teaspoons of pizza sauce onto one half of each dough piece, leaving a 1/2-inch border. Add cheese and toppings. Do not overfill—too much filling causes leaks.

Seal the edges: Fold the dough over to form a half-moon or rectangle. Press edges firmly, then crimp with a fork. For extra security, brush the edge with beaten egg before sealing.

Vent the pockets: Use a sharp knife to cut 2–3 small slits on top of each pocket. This helps steam escape and keeps the crust crisp.

Brush and season: Lightly brush the tops with olive oil or egg wash. Sprinkle with a little garlic powder or Parmesan if you like.

Air fry in batches: Arrange pockets in a single layer in the air fryer basket. Don’t crowd them. Cook for 8–12 minutes, flipping once halfway, until deep golden and crisp.

Check doneness: The dough should be cooked through and the cheese melted. If needed, add 1–2 more minutes.

Rest briefly: Let pockets sit for 3–5 minutes. This helps the cheese set so it doesn’t spill out when you bite in.

Serve: Enjoy with warm pizza sauce or marinara for dipping. Add fresh basil or a sprinkle of red pepper flakes for a kick.