Air Fryer Pizza Rolls (Printable Version)

Bite-sized golden rolls filled with cheese, pepperoni, and Italian herbs for easy snacking.

# Ingredient List:

→ Dough

01 - 1 package refrigerated pizza dough (14 oz)
02 - All-purpose flour, for dusting

→ Filling

03 - 1 cup shredded mozzarella cheese
04 - 1/2 cup mini pepperoni slices (optional; substitute with diced bell peppers for vegetarian)
05 - 4 tbsp pizza sauce
06 - 2 tbsp grated Parmesan cheese
07 - 1/2 tsp dried Italian herbs (oregano, basil, or mixed)

→ For Assembly

08 - 1 egg, beaten (for sealing and brushing)
09 - Cooking spray or olive oil spray

→ For Serving

10 - Extra pizza sauce, for dipping

# Step-by-Step Instructions:

01 - Preheat air fryer to 375°F for 5 minutes.
02 - Lightly dust a clean surface with flour and roll out the pizza dough into a rectangle approximately 12 by 10 inches.
03 - Spread pizza sauce evenly over the dough, leaving a 1/2-inch border on all sides.
04 - Evenly sprinkle mozzarella, Parmesan, mini pepperoni (or diced vegetables), and dried Italian herbs over the sauce.
05 - Starting from one long edge, tightly roll the dough into a log and pinch the seam to seal.
06 - Cut the log into 24 even slices using a sharp knife.
07 - Brush the cut sides of each roll lightly with beaten egg to help seal.
08 - Spray the air fryer basket with cooking or olive oil spray.
09 - Place pizza rolls in a single layer in the air fryer basket, leaving space between each; cook in batches if necessary.
10 - Brush the tops of the rolls with additional beaten egg to achieve a golden finish.
11 - Air fry the rolls for 8 to 10 minutes, turning halfway through, until golden brown and crisp.
12 - Allow rolls to cool for 2 to 3 minutes before serving with extra pizza sauce.

# Expert Advice:

01 -
  • They're done in 30 minutes flat, which beats any frozen snack if you value tasting actual, quality cheese.
  • You can customize every single roll with whatever's in your fridge, so they never feel boring.
  • The air fryer makes them impossibly crispy outside while keeping the filling molten inside, no deep fryer required.
02 -
  • If your rolls start leaking cheese mid-cook, your filling was too generous or your seal wasn't tight enough; next time, be more conservative with the filling and really pinch that seam.
  • The egg wash is non-negotiable if you want that beautiful golden finish and for the edges to stay sealed; I learned this the hard way with an oily mess.
  • Flipping halfway through is the secret to crispy all-over rolls, not just golden on one side.
03 -
  • Don't thaw refrigerated dough before rolling; it's easier to work with cold and will rise slightly in the air fryer, giving you better texture.
  • If your filling ingredients are wet (like fresh tomatoes), pat them dry first so your rolls don't steam instead of crisping.
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