Air Fryer Pizza Rolls (Printable)

Crispy, bite-sized pizza rolls with gooey cheese and savory fillings, made quickly using 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; 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

# How To Make It:

01 - Preheat the 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 the dough, leaving a 1/2 inch border around the edges.
04 - Sprinkle mozzarella, Parmesan, pepperoni or vegetables, and Italian herbs evenly over the sauce.
05 - Starting from a long edge, tightly roll up the dough into a log, pinching 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 the basket in a single layer with space between; 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, 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 come together in under 30 minutes, which means you can go from idea to serving them while everyone's still actually hungry.
  • One batch yields 24 rolls, so you get the satisfaction of abundance without spending hours in the kitchen.
  • The air fryer does all the work—no oil splattering, no babysitting, just perfectly crispy results every single time.
  • You can stuff them with whatever you have on hand, from traditional pepperoni to roasted vegetables or even leftover cooked sausage.
02 -
  • Don't skip the egg wash—it's what separates these from looking homemade and looking bakery-quality, and it's literally just one extra minute of work.
  • If your rolls are leaking cheese during cooking, your filling was too wet or you didn't seal the seams tightly enough; this is fixable on the next batch by using less sauce and pinching harder.
  • The halfway flip is non-negotiable if you want even browning; set a timer so you don't forget it.
03 -
  • If your egg wash is too thick, thin it with just a teaspoon of water so it brushes on smoothly and gives an even golden coat.
  • Slightly undercooking by 30 seconds is better than overcooking by 30 seconds—the residual heat keeps cooking them for a few minutes after they come out, and nobody wants a hard pizza roll.
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