Air Fryer Pizza Rolls (Printable Version)

Bite-sized pizza rolls with mozzarella, pepperoni, and herbs, cooked to golden crisp in an air fryer.

# 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; or substitute with diced bell peppers)
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 - Set air fryer to 375°F and allow to preheat for 5 minutes.
02 - Lightly dust a clean surface with flour and roll out the pizza dough into a 12 by 10-inch rectangle.
03 - Spread pizza sauce evenly over the dough, leaving a 1/2-inch border on all sides.
04 - Distribute mozzarella, Parmesan, pepperoni or vegetables, and Italian herbs evenly across the sauce.
05 - Starting from one long edge, roll the dough tightly into a log and pinch the seam to seal.
06 - Cut the log into 24 uniform pieces using a sharp knife.
07 - Lightly brush the cut edges of each roll with beaten egg to help seal them.
08 - Spray the air fryer basket with cooking spray or olive oil.
09 - Place the pizza rolls in a single layer inside the basket, spacing them apart. Cook in batches if necessary.
10 - Brush the tops of the rolls with additional beaten egg for a golden finish.
11 - Air fry for 8 to 10 minutes, flipping halfway through, until golden brown and crispy.
12 - Allow rolls to cool for 2 to 3 minutes before serving with extra pizza sauce for dipping.

# Expert Suggestions:

01 -
  • The air fryer creates this impossibly crispy exterior while keeping the inside molten and cheesy in a way ovens rarely achieve
  • You can customize the filling based on whatever you have in your fridge or whatever your family actually likes
  • They reheat beautifully so you can make them ahead and still serve them hot when guests arrive
  • The process is forgiving enough that kids can help without the kitchen ending in disaster
02 -
  • The egg wash is not optional if you want that golden color and proper sealing
  • Overfilling the rolls guarantees they will burst open during cooking
  • Crowding the basket creates steaming instead of frying, which defeats the purpose
  • Letting them cool for a few minutes feels impossible but prevents burned mouths
03 -
  • A serrated knife creates cleaner cuts through the dough than a straight chef knife
  • Rotating the basket halfway through cooking ensures even browning on all sides
  • Letting the dough sit at room temperature for ten minutes before rolling makes it easier to work with
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