Preheat air fryer to 350°F 2. Place a skillet over med-high heat and add one tablespoon of cooking olive oil; when the oil is hot, sauté the onion, peppers, and celery mixture.
Sauté until the onions are softened, in about four to five minutes.
Next, add the chopped leftover turkey, and allow it to heat through.
Add a cupful of dressing; make sure to break apart any large clumps of dressing.
Using a baker's brush, coat the puff pastry squares with Bertolli cooking olive oil and scoop two tablespoons of the dressing mixture into the center of each puff pastry square.
Add a tbsp of grated cheese, and add a teaspoon of cranberry sauce.
Grab a corner of the puff pastry, fold it over to touch the opposite corner, and gently press the edges together. Use the tines of a fork to make decorative edges.
Brush the tops of the puff pastry with the remaining oil and cook in the 350°F preheated air fryer for eight minutes, then turn the hand pies over and air fry for an additional three minutes.
Remove from the air fryer and serve with cranberry dipping sauce.