🍕 Mini pizza hot pockets

8 pieces · prep 15 min · cook 12 min

Ingredients

• 4 large flour tortillas
• 150 g shredded mozzarella
• 100 g diced pepperoni
• 1 tbsp water for sealing
• 1 tbsp olive oil
• 1 tsp Italian seasoning or dried oregano
• Marinara or pizza sauce for dipping

Method

1. Preheat the oven to 205 °C (400 °F) and line a baking sheet.
2. Combine the shredded mozzarella and diced pepperoni.
3. Cut each tortilla in half. Fold one straight edge towards the centre, then the other over it, forming a cone-shaped pocket open at the top.
4. Spoon a generous handful of the cheese and pepperoni mixture into each pocket.
5. Brush the open edges with a little water, fold the remaining flap closed and press firmly. Crimp all round with a fork: without this the cheese escapes while baking.
6. Arrange on the tray, brush the tops with olive oil and sprinkle with Italian seasoning.
7. Bake 10 to 12 min, until golden and crisp and the cheese has melted. Air fryer: 8 to 10 min at 205 °C.
8. Let cool 2 to 3 min and serve with warm marinara sauce.

Adapted from theChefoutWest (YouTube)

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