Buffalo Chicken Pockets

Directions

1. In a large skillet over medium heat, heat 1 tablespoon of olive oil. Season broccoli with 1 1/2 teaspoons kosher salt and cook, stirring occasionally, until tender and lightly browned, 5 to 7 minutes. Transfer to a large bowl.
2. Season chicken with salt, then rub with 1 tablespoon of olive oil. In the same skillet over medium heat, cook chicken, turning occasionally, until cooked through and an instant-read thermometer inserted into the thickest part registers 165°,, about 6 minutes. Transfer to bowl with broccoli. Add sauce and honey and stir to combine. Let cool.
3. Divide each dough sheet into 4 (6"-by-3") rectangles to get 12 total. Arrange the filling lengthwise on one half of each rectangle, leaving a thin border around the sides. Top with cheese.
4. In a small bowl, whisk the egg with a splash of water. Brush the edges of the dough with egg wash. Fold the long side of the rectangle over and press the edges to seal. Brush the top of the dough with egg wash and olive oil.
5. Working in batches, arrange the filled dough in a single layer in the air fryer basket. Cook at 375°, until golden brown, 4 to 5 minutes. Sprinkle with coarse salt, if using. Turn 1/2 way through cooking and brush with more olive oil.