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Place a spoonful of potato-mozzarella filling in the center of a bread slice. Fold the bread into a half-moon or rectangle shape. Press the edges firmly together and use a bit of beaten egg or water to help seal. You can crimp the edges with a fork for a neat look.
Step 4: Cook Until Golden
- Pan-fry: Heat a little oil or butter in a non-stick skillet. Cook each pocket for 2–3 minutes per side, or until golden brown and crispy.
- Air fryer: Brush lightly with oil and cook at 375°F (190°C) for 5–7 minutes, flipping halfway through.
- Oven: Bake at 400°F (200°C) for 10–12 minutes or until crisp.
🧂 Serving Suggestions
Serve these delicious bread pockets with:
- Ketchup or spicy mayo
- Garlic yogurt sauce
- Marinara or pesto dip
- A bowl of soup for a cozy combo
They’re also great alongside a fresh salad for a light lunch or dinner.
🧊 Make Ahead & Storage Tips
- Make ahead: Prepare and fill the bread pockets, then store them in the fridge for up to 24 hours before cooking.
- Freezer-friendly: Freeze uncooked, filled pockets in a single layer. Once frozen, transfer to a bag or container. Cook from frozen with a few extra minutes added to the time.
- Leftovers: Reheat in a skillet or air fryer to keep them crispy.
🌟 Why You’ll Love This Recipe
- Quick and easy to make — no fancy tools or dough needed!
- Perfect for using up leftover mashed potatoes
- A hit with both kids and adults
- Totally customizable with your favorite fillings
- Great for meal prep, lunchboxes, or party snacks
🧀 Final Bite
Whether you’re looking for a cozy snack, a crowd-pleasing appetizer, or a simple lunch idea, these Crispy Potato and Mozzarella Bread Pockets check all the boxes. They’re crispy, cheesy, and completely addictive — and once you try them, you’ll definitely be making them on repeat.
Dip, bite, and enjoy the cheesy magic! 🥔🧀✨
Want a printable version or video tutorial for this recipe? Let me know!
