Air Fryer Pizza Rolls (Printable)

Crispy pockets filled with cheese, pepperoni, and herbs made quickly in an air fryer.

# 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, or 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)

→ Assembly

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

→ Serving

10 - Extra pizza sauce, for dipping

# Directions:

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

# Expert Tips:

01 -
  • They disappear before your guests can ask for seconds, which somehow feels like a victory.
  • The air fryer does most of the work while you're doing something else entirely.
  • You can stuff them with whatever's lurking in your fridge—no two batches need to be the same.
02 -
  • Don't skip the egg wash on the seams—I learned this the hard way when my first batch burst open and made a mess of the basket.
  • Flipping halfway through isn't optional; it's the secret to getting both sides equally crispy instead of one side pale and sad.
  • Spacing matters more than you'd think; crowded rolls steam instead of fry and end up soft.
03 -
  • If your dough resists rolling, let it rest at room temperature for 10 minutes—it'll relax and cooperate.
  • Use a bench scraper or pizza cutter to slice the log; it's faster and cleaner than a regular knife.
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