Save I discovered these air fryer pizza rolls on a lazy Sunday afternoon when my kids were bouncing off the walls asking for snacks. Instead of reaching for the frozen supermarket version, I decided to make them from scratch using store-bought pizza dough as my shortcut. The moment that first batch came out of the air fryer, golden and crispy with cheese practically oozing from the sides, I knew I'd stumbled onto something special. My daughter bit into one, closed her eyes, and said, This is better than the ones from the store, and honestly, that made my entire week.
Last month I made a giant batch for my daughter's sleepover, and watching her and her friends demolish them straight out of the air fryer while still warm was pure magic. One girl asked if we'd ordered them from somewhere fancy, and when my daughter said her mom made them, I swear the room got a little quieter in that special way that means you've really impressed someone. That moment of quiet respect in a room full of teenagers is honestly better than any review I could get.
Ingredients
- Refrigerated pizza dough (1 package, about 400g): This is your secret to keeping things simple and stress-free, no yeast or rising time required, though you can absolutely use homemade dough if you're feeling ambitious.
- Shredded mozzarella (120g / 1 cup): The heart of the filling, so use the good stuff if you can, as those low-moisture varieties that don't clump up in your shaker container will give you the best results.
- Mini pepperoni slices (60g / 1/2 cup, optional): These little guys distribute better than regular pepperoni and give you that classic pizza flavor, but swap them for diced bell peppers, mushrooms, or olives if that's your style.
- Pizza sauce (4 tbsp): A thin spread is all you need here, too much will make the rolls soggy and hard to seal properly.
- Grated Parmesan (2 tbsp): This adds a sharpness that makes people ask what your secret ingredient is.
- Dried Italian herbs (1/2 tsp): Use oregano, basil, or a good Italian blend, dried works better than fresh here because the flavor concentrates as they cook.
- Egg for sealing (1 beaten): This acts as both a seal and a golden finish, keeping everything locked in tight.
- Cooking spray or olive oil: Keep your air fryer basket happy so nothing sticks, making cleanup the easiest part of the whole process.
Instructions
- Get your fryer ready:
- Preheat your air fryer to 190°C (375°F) for 5 minutes while you gather everything, giving it time to reach that perfect crispy-cooking temperature.
- Prepare your work surface:
- Dust a clean countertop or cutting board lightly with flour, then unroll your pizza dough and use a rolling pin to stretch it into a large rectangle about 30 x 25 cm, working gently from the center outward so it doesn't spring back on you.
- Build your filling base:
- Spread the pizza sauce evenly across the dough using the back of a spoon, leaving about a 1 cm border on all sides to give yourself room to seal those edges.
- Layer on the good stuff:
- Sprinkle the mozzarella, Parmesan, pepperoni or veggies, and herbs over the sauce in an even layer, resisting the urge to overfill or your rolls will burst open during cooking.
- Roll with intention:
- Starting from one long edge, roll the dough tightly toward you like you're making a cinnamon roll, then pinch that seam firmly to seal it shut so everything stays inside where it belongs.
- Slice with confidence:
- Using a sharp knife, slice the log into 24 even pieces, wiping your knife between cuts for cleaner edges and less dragging through the filling.
- Seal the edges:
- Brush the cut sides of each roll lightly with beaten egg, which helps seal the filling in and creates that gorgeous golden color.
- Prep your basket:
- Give your air fryer basket a generous spray of cooking spray or olive oil so nothing sticks and everything comes out cleanly.
- Arrange and cook:
- Place the rolls in a single layer in your basket with a little space between each one, working in batches if needed since they need room to crisp up evenly, then brush the tops with more egg for that beautiful finish.
- The magic moment:
- Air fry at 190°C for 8 to 10 minutes, flipping them halfway through so both sides get equally golden and crispy, then let them cool for 2 to 3 minutes before serving because the cheese inside is absolutely molten.
Save There's something almost meditative about the process of rolling and slicing these, the way the filling stays tucked inside each little spiral. I've noticed my hands know the motions now, the right pressure to apply when rolling, exactly how firm to pinch the seam, and that's when I realized this recipe had become muscle memory, the kind of thing you make without even thinking about it.
Mix-In Ideas That Actually Work
The beauty of these rolls is that they're endlessly customizable, and I've experimented with every filling combination you can imagine. Diced jalapeños add a subtle heat that sneaks up on you, while chopped fresh spinach mixed with the cheese creates something almost elegant. I once made a batch with sun-dried tomatoes and fresh basil folded into the cheese, and my dinner guests genuinely thought I'd bought them from a fancy Italian bakery.
Timing and Temperature Tricks
The air fryer temperature is honestly more forgiving than a traditional oven, but I've learned that 190°C is the sweet spot where the outside gets properly golden without the cheese leaking out everywhere. If your rolls are browning too fast, drop it to 180°C and add a minute or two to the cooking time, and if they're still pale after 10 minutes, bump it up slightly. The flip halfway through is genuinely important, not just something I'm saying, because it ensures both sides get that satisfying crispness that makes people actually prefer these to frozen versions.
Storage and Make-Ahead Magic
These rolls are excellent candidates for batch cooking since you can assemble them hours ahead and keep them in the fridge, ready to air fry whenever hunger strikes. You can even freeze them raw in a single layer on a baking sheet, then transfer to a freezer bag for up to three weeks, adding just a few extra minutes to the cooking time straight from frozen. I keep a stash in my freezer for those evenings when everyone's hungry and I haven't planned dinner yet, and it's honestly like having a secret weapon.
- Refrigerated assembled rolls keep perfectly for up to 24 hours before cooking, covered loosely with plastic wrap.
- Frozen rolls add about 2 to 3 minutes to the cooking time but cook beautifully with no thawing required.
- Store leftover cooked rolls in an airtight container for 3 days and reheat in the air fryer at 170°C for 3 minutes to restore crispness.
Save These little rolls have become my go-to move when I want to feel like I've really cooked something special without the stress, and honestly, there's no better compliment than watching someone eat more than they planned to. I hope they become a staple in your kitchen the way they've become in mine.
Recipe FAQ
- → How do I prevent pizza rolls from getting soggy?
Ensure the dough is rolled tightly to seal fillings well, and cook in a preheated air fryer at 190°C (375°F). Avoid overcrowding the basket to allow even crisping.
- → Can I use vegan cheese in the filling?
Yes, vegan cheese works well. Skip the egg wash and brush with olive oil for a golden finish instead.
- → What fillings can I add besides pepperoni?
Try diced bell peppers, mushrooms, olives, or jalapeños to customize the flavor and add variety.
- → How long do pizza rolls take to cook in the air fryer?
They typically cook for 8 to 10 minutes at 190°C (375°F), turning halfway for even browning.
- → Can I prepare the pizza rolls ahead of time?
Yes, assemble the rolls and keep them refrigerated until ready to air fry. Bring to room temperature for best results.