Air Fryer Pizza Rolls

My sister texted me a TikTok video at midnight with nothing but a fire emoji, and when I watched it, I understood immediately—these golden, crispy pizza rolls were calling to me. I'd scrolled past a hundred air fryer recipes that felt sterile and over-engineered, but something about the simplicity here clicked: refrigerated dough, a scatter of cheese and pepperoni, a quick roll and slice, and ten minutes later you have this pillowy, gooey-centered snack that tastes like it took way more effort than it did. The first time I made them, I got a little aggressive with the filling and my rolls burst open, but the oven gods were merciful and they still turned out incredible. Now they're my go-to when friends show up unexpectedly or when I need something to quiet the late-night cravings that hit around 10 PM.

I tested these at a game night last spring when someone asked me to bring an appetizer and I was running late. I threw together a batch in my tiny kitchen while my roommate complained about parking, and when I pulled them out still steaming, the whole room went quiet except for the sound of people eating. Someone asked if they were homemade—like they couldn't believe it—and that's when I realized these weren't just convenient, they were actually impressive in that understated way that matters.

Ingredients

• Refrigerated pizza dough (1 package, about 400 g): This is your shortcut and your foundation—it thaws quickly and rolls out like you actually know what you're doing, even if you're winging it.
• Shredded mozzarella cheese (120 g / 1 cup): The stretchy, melting heart of these rolls; buy the kind that doesn't clump if you can, and don't shred it yourself unless you have patience.
• Mini pepperoni slices (60 g / 1/2 cup, optional): They crisp up beautifully in the air fryer and give you that pizza flavor without thinking too hard, but swap them for roasted red peppers or mushrooms if that's more your speed.
• Pizza sauce (4 tbsp): A thin spread is your friend here—too much and your rolls get soggy and weep everywhere.
• Parmesan cheese (2 tbsp, grated): This adds a little salt and nuttiness that makes people ask what your secret ingredient is.
• Dried Italian herbs (1/2 tsp): The seasoning that turns good into actually-tastes-intentional, but don't skip it thinking it won't matter.
• Egg (1, beaten, for sealing): Acts as your glue and gives you that shiny golden finish that makes them look professional.
• Cooking spray or olive oil spray: Prevents the sticky situation where your beautiful rolls fuse to the air fryer basket.
• Extra pizza sauce for dipping: Because eating them plain is fine, but dunking them in warm sauce feels like an event.

Instructions

Preheat and prepare your station:

Get your air fryer heating to 190°C (375°F) and dust your work surface with flour so the dough doesn't stick to your hands and dignity. This five-minute preheat is boring but non-negotiable—a cold air fryer will give you pale, sad rolls.

Roll out your canvas:

Unfold the dough and gently stretch it into a rectangle about 30 x 25 cm (12 x 10 inches), working from the center outward so it stays even. If it shrinks back, let it rest for a minute and it'll cooperate.

Sauce and season:

Spread the pizza sauce in a thin, even layer all over the dough, stopping about 1 cm from the edges so it doesn't squeeze out when you roll. This border is your insurance policy.

Build your filling:

Sprinkle the mozzarella, Parmesan, pepperoni, and herbs over the sauce, distributing them as evenly as you can without obsessing—rough is better than fussy here.

Roll with intention:

Starting from a long edge, roll the dough tightly toward you like you're making a log, then pinch that seam closed so nothing escapes during cooking. Tight rolls stay shut; loose ones leak.

Slice your pieces:

Using a sharp knife, slice the log into 24 roughly equal pieces—they don't have to be perfect, but aim for consistency so they cook at the same rate. Wiping your knife between cuts helps if the filling's making things messy.

Seal with egg:

Lightly brush the cut sides of each roll with beaten egg; this helps seal them and also gives you insurance that the filling won't escape. Think of it as a safety band.

Prepare your air fryer:

Give the basket a good spray with cooking spray so your rolls don't stick, because a stuck roll is a tragedy.

Arrange and brush:

Place the rolls in a single layer in the basket with a little space between them, then brush the tops with more egg for that golden, finished look. If they don't all fit, you'll do a second batch—no shame in that.

Air fry to golden:

Cook at 190°C for 8 to 10 minutes, flipping them halfway through so they brown evenly on all sides. You're looking for golden brown and crispy, not pale or burnt.

Cool and serve:

Let them rest for 2 to 3 minutes—this gives the cheese a moment to set so you don't burn your mouth on molten filling. Serve them warm with extra pizza sauce for dunking.

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My nephew watched me make these one afternoon and asked if he could have five—and then ate them so fast he barely paused between rolls, sauce dribbling down his chin the whole time. In that moment, when he looked at me and said they were better than the frozen ones his mom buys, I realized these weren't just convenient anymore; they'd become the thing he'd specifically ask for when he comes over.

Customization Ideas That Actually Work

The beauty of these rolls is that they're a blank canvas if you want them to be, and I've made at least ten different versions depending on what's in my fridge and what mood I'm in. One weekend I did a veggie-only version with roasted red peppers, mushrooms, and fresh basil, and they were lighter and brighter than the pepperoni versions—less heavy before bed, which mattered. Another time I added crispy cooked bacon and a handful of caramelized onions, and suddenly they felt grown-up and fancy for a weeknight snack. The rule I follow is don't add more than you would actually put on a pizza slice, because these are small bites and overwhelming them defeats the purpose.

The Dipping Sauce Situation

I started out dunking these in plain pizza sauce and thought I was done, but then I got curious and started playing with other options. A quick marinara with fresh garlic is excellent if you want to feel like you're eating at a restaurant, but I've also mixed pizza sauce with a little sour cream to make something creamier, or heated it with a touch of hot sauce if I wanted them spicy. The sauce is honestly half the experience—it cools the outside so you can eat them faster, and it adds another flavor dimension that makes the whole thing feel intentional instead of accidental.

Storage, Reheating, and Making Ahead

These freeze beautifully before cooking, which is the real trick—make a double batch, freeze the uncooked rolls on a sheet pan until they're solid, then store them in a container for up to two weeks. When you want them, just add a minute or two to the cooking time and you have fresh hot pizza rolls without the effort. I've also reheated leftovers in the air fryer at 160°C for about four minutes and they come back crispy instead of rubbery like a microwave would do, which feels like witchcraft but honestly works.

• Unbaked rolls freeze for two weeks and cook straight from the freezer with just a minute or two extra time.
• Leftovers stay good in the fridge for three days and reheat beautifully in the air fryer without getting soggy.
• If you're making them for a party, do a test batch first so you know your exact timing and don't stress when guests arrive.

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These rolls became the thing people ask me to bring, the snack I make when someone's had a rough day and needs comfort in bite form. There's something about food you made yourself, still warm, that says I was thinking of you more than anything store-bought ever could.

Recipe Questions & Answers

→ What dough works best for these pizza rolls?

Refrigerated pizza dough provides ease and consistent results, but whole wheat or gluten-free dough can be substituted for dietary preferences.

→ Can I customize the fillings?

Yes, fillings such as mini pepperoni, diced bell peppers, olives, mushrooms, or vegan cheese can be added to suit taste and dietary needs.

→ How do I get a crispy exterior?

Brushing the rolls with beaten egg (or olive oil for vegan options) before air frying helps create a golden, crispy outside texture.

→ What temperature and time is ideal for cooking?

Air fry the rolls at 190°C (375°F) for 8–10 minutes, flipping halfway to ensure even browning and crispiness.

→ Are these suitable as party snacks?

Absolutely, their bite-sized format and customizable fillings make them perfect for parties or family movie nights.