Air Fryer Pizza Rolls (Printable Version)

Crispy, gooey pizza rolls made with mozzarella, pepperoni, and herbs for a flavorful snack.

# What You'll Need:

→ 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 tablespoons pizza sauce
06 - 2 tablespoons grated Parmesan cheese
07 - 1/2 teaspoon 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

# Steps:

01 - Preheat the air fryer to 375°F for 5 minutes.
02 - Lightly flour a clean surface and roll out the pizza dough into a 12 x 10 inch rectangle.
03 - Spread pizza sauce evenly over the dough, leaving a 1/2 inch border on all sides.
04 - Evenly sprinkle mozzarella, Parmesan, pepperoni or vegetables, and Italian herbs over the sauce.
05 - Starting from a long edge, tightly roll the dough into a log, pinching the seam to seal.
06 - Cut the log into 24 even pieces 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 spray or olive oil.
09 - Place pizza rolls in a single layer in the basket, leaving space between them; cook in batches if necessary.
10 - Brush tops with additional beaten egg for a golden finish.
11 - Air fry for 8 to 10 minutes, flipping halfway through, until golden brown and crisp.
12 - Allow rolls to cool for 2 to 3 minutes before serving with extra pizza sauce.

# Expert Insights:

01 -
  • They come together faster than you'd think, making last-minute entertaining actually manageable.
  • The contrast between crispy exterior and gooey filling hits a satisfaction level that store-bought versions can't touch.
02 -
  • Wet your knife blade between cuts or the filling will smear and the pieces will look rough; clean edges matter here.
  • Flipping halfway is non-negotiable if you want even browning and crispy all over—don't skip it thinking the top will be fine on its own.
03 -
  • Room-temperature dough rolls and seals more smoothly than cold dough straight from the fridge, so let it sit for five minutes if it feels stiff.
  • The egg wash is the difference between rolls that look homemade and rolls that look like you knew what you were doing; don't skip it even if you're in a hurry.
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