Air Fryer Pizza Rolls (Printable)

Crunchy, bite-sized rolls filled with cheese, pepperoni, and herbs, cooked quick 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 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

→ For Serving

10 - Extra pizza sauce for dipping

# How To Make:

01 - Preheat air fryer to 375°F for 5 minutes.
02 - Lightly dust a clean surface with flour and roll out 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 distribute mozzarella, Parmesan, pepperoni (or vegetables), and Italian herbs over the sauce.
05 - Starting from a long edge, tightly roll dough into a log and pinch seam to seal.
06 - Cut log into 24 even slices with a sharp knife.
07 - Brush cut edges of each roll lightly with beaten egg to seal.
08 - Spray air fryer basket with cooking spray or olive oil.
09 - Place pizza rolls in a single layer inside basket, leaving space between; cook in batches if necessary.
10 - Brush tops of 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 2 to 3 minutes before serving with extra pizza sauce for dipping.

# Top Suggestions:

01 -
  • They're ready in under 30 minutes from start to finish, which means you can make them while people are already arriving.
  • The air fryer does all the work without heating up your kitchen or using oil, so they're crispy without the mess.
  • You can throw almost anything into the filling—pepperoni, veggies, extra cheese—and they turn out golden every single time.
02 -
  • If your rolls are leaking cheese everywhere, you're either overloading the filling or not sealing the edges well enough—go lighter on the toppings next time and really pinch that seam.
  • Don't skip the egg wash; it's what keeps them sealed and gives them that beautiful color, and without it they can fall apart during flipping.
03 -
  • Cut the log with a serrated knife and a gentle sawing motion instead of pressing down—this keeps the dough from getting squished and the filling from leaking out.
  • If you want extra crispy rolls, brush them with a tiny bit more olive oil spray about halfway through cooking for an even more golden finish.
Go Back