Air Fryer Pizza Rolls (Print-Friendly)

Crispy exterior with gooey mozzarella inside in easy-to-make air fryer rolls, ideal for parties or quick snacks.

# 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 (120 g)
04 - 1/2 cup mini pepperoni slices (60 g), 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

# How To Make It:

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 - Sprinkle mozzarella, Parmesan, pepperoni or vegetables, and Italian herbs evenly over the sauce.
05 - Starting from a long edge, roll the dough tightly into a log and pinch the seam to seal.
06 - Cut the log into 24 even pieces using a sharp knife.
07 - Brush the cut sides of each piece 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 basket with space between each; 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 crisp.
12 - Allow rolls to cool for 2 to 3 minutes before serving with extra pizza sauce.

# Expert Advice:

01 -
  • They're crispy outside and melted-cheese gooey inside without any deep-frying mess or splatter.
  • You can make them in under thirty minutes using stuff you probably already have in your fridge, which makes them feel like a cheat code for impressing people.
  • The air fryer does the actual work while you chill, and the batch flexibility means you can make as few or as many as you want.
02 -
  • The filling-to-dough ratio matters more than you'd think; too much filling and they burst, too little and they taste like bread rolls that happen to have cheese in them.
  • Flipping them halfway is the difference between evenly golden rolls and a basket of pale bottoms and dark tops that feel like you weren't paying attention.
  • The egg wash isn't decorative—it actually seals the seams and keeps the filling from leaking out all over your air fryer.
03 -
  • A sharp knife makes all the difference when slicing—a dull one drags and tears the dough, and suddenly your rolls look rough instead of neat.
  • If your filling is leaking while you're rolling, you used too much; scrape some back and keep going, because mistakes are still delicious.
  • Don't skip the preheat; it's five minutes that determines whether you get golden rolls or pale, doughy disappointment.
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