Description
Store-bought pizza dough folded and air fried into a crispy, puffy pocket, then stuffed with crispy popcorn shrimp, basil pesto, spicy pickled cherry peppers, and shredded parmesan. Serve with marinara on the side for dipping.
Ingredients
Units
Scale
- 1 pound store-bought pizza dough
- 2 tablespoons olive oil, plus more for the surface
- 1 pound frozen popcorn shrimp
- 4 to 6 tablespoons basil pesto (store-bought)
- About 20 to 24 slices jarred pickled cherry peppers (hot or mild)
- 4 tablespoons shredded parmesan cheese
- Fresh basil leaves (optional)
- Cooking spray for the air fryer basket
- Jarred marinara sauce for dipping
Instructions
- Remove the pizza dough from the refrigerator and follow package instructions to bring it to room temperature, at least 30 to 60 minutes. Cold dough is difficult to stretch and will spring back as you work with it. If that happens, cover it with a towel, let it rest 10 minutes, and try again.
- Cook the popcorn shrimp according to package directions. Remove any tails and set aside.
- Divide the dough in half. On a lightly floured surface, roll or stretch each piece into a thin round (leaning towards an oval), a little less than ½-inch thick and 9 to 10 inches across. The thickness of the dough matters - if it's too thin, it will turn cracker-crisp in the air fryer. A little thicker means it gets puffy and still leaves room for filling. Brush the surface generously with olive oil, then fold in half, keeping the olive oil on the inside. The oil is what keeps the layers from fusing during cooking and creates the pocket.
- Preheat your air fryer to 450°F. Spray the basket with olive oil spray. Fold one piece of dough into a quarter round to make transferring easier, then unfold it inside the basket. Spray the top lightly with olive oil. Air fry for 4 to 5 minutes, checking at 2 to 3 minutes to confirm it's puffing and browning - every air fryer runs a little differently so adjust as needed. When the top is golden and lightly crisp, flip with tongs and air fry another 2 to 3 minutes until the bottom is lightly browned. Remove and repeat with the second piece.
- Let the bread cool for 2 to 3 minutes, then gently open from the folded edge. Spread 2 to 3 tablespoons of pesto on the bottom half of each sandwich. Pile on the popcorn shrimp. Top with 10 to 12 slices of cherry peppers and 2 tablespoons of parmesan. Fresh basil if desired. Serve immediately with warm marinara on the side for dipping.
Notes
- Preheat your air fryer just as you would a pizza oven. The heat from the start is what drives the puff.
- If you grabbed larger shrimp with tails still attached: just pull them off before building the sandwich. Takes about 30 seconds.
- Both sandwiches can be cooked sequentially while you assemble the first one. The bread holds well for a few minutes before filling.
- Prep Time: 10
- Cook Time: 20
- Category: Easy Recipes
- Method: Air Fryer
- Cuisine: American, Italian