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Potato Pizza Pockets

Baked to golden perfection, these pockets are served alongside a tangy marinara dipping sauce that elevates the experience to new heights. Whether as a crowd-pleasing appetizer or a satisfying snack, our Potato Pizza Pockets are a culinary journey that will leave you craving more. Prepare to savor the fusion of classic pizza flavors in a convenient, flaky pocket – a surefire hit for pizza lovers everywhere!

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Potato Type: Russet
Cuisine: AmericanItalian
Prep Method: Air Fryer

Dish

AppetizerSide DishSnack

Prep Time

10 Mins

Cook Time

8 Mins

Serving

Serves 12

Description

Baked to golden perfection, these pockets are served alongside a tangy marinara dipping sauce that elevates the experience to new heights. Whether as a crowd-pleasing appetizer or a satisfying snack, our Potato Pizza Pockets are a culinary journey that will leave you craving more. Prepare to savor the fusion of classic pizza flavors in a convenient, flaky pocket – a surefire hit for pizza lovers everywhere!

Ingredients

  • 1 medium, 5.3 oz, Russet potato, thinly sliced
  • 2 C water, cold
  • 3 garlic cloves, crushed
  • 1 sheet of frozen puff pastry dough, thawed and cut into 12 strips
  • 1/2 C parmesan, grated
  • 1 1/2 cup mozzarella
  • 1/2 C pepperoni
  • 1 tbsp Italian seasoning
  • 1 C marinara sauce

Preparation

1.) Wash and scrub the potato thoroughly. Pat dry and slice thinly into 1/8-inch rounds.

2.) Put the sliced potatoes in a saucepan and cover with cold water. Option to add 3 crushed garlic cloves to the water to impart more flavor.

3.) Par boil the potatoes for 5 minutes until they are slightly tender.

4.) Thaw 1 sheet of puff pastry and roll out slightly with a rolling pin. Cut into 12 equal strips.

5.) On a foiled lined tray generously sprayed with oil, sprinkle 1 tsp of parmesan and a pinch of Italian seasoning, then shingle 3-4 slices of the par-cooked potato slices with 3-4 slices of pepperoni. Top the slices with ~1 1/2 tbsp mozzarella, followed by a strip of the puff pastry. Push the edges of the pastry down onto the foil to slightly “seal” the pocket.

6.) Bake in a 400-degree F air fryer for 7-8 minutes.

7.) Wait for the cheese to cool before trying to remove the pockets from the tray. Gently peel the potato pizza pockets off the foil. Serve with marinara sauce and enjoy!

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Nutrition Facts Per Serving

Calories

250

Fat

16g

Sodium

530mg

Cholesterol

25mg

Vitamin C

1.21mg

Carbohydrates

15g

Fiber

1g

Protein

9g

Potassium

163mg

Sugar

1g

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