Save Last summer, my niece scrolled through TikTok and paused on a video of golden, crispy pizza rolls emerging from an air fryer. She looked up at me with that specific mix of skepticism and hope only a teenager can manage, and asked if we could make them. I assumed it would be complicated—some viral recipe nonsense that sounds better than it tastes. But forty minutes later, we'd made twenty-four perfect little pockets of mozzarella and pepperoni, and she'd already eaten six. Now they show up at every gathering we host.
I made these for my book club once, thinking they'd be a cute appetizer. Instead, three people asked for the recipe before they even tasted the main course, and one friend stood by the kitchen eating them straight from the basket while I pulled batches out. She said, "These are dangerous," and she meant it as a compliment. I've learned that food tastes better when it arrives with a story of someone genuinely enjoying the process, and these rolls carry that energy.
Ingredients
- Refrigerated pizza dough (1 package, about 400 g): The shortcut that changes everything—no proofing, no stress, just roll and fill.
- Shredded mozzarella cheese (120 g / 1 cup): Use the good stuff if you can; low-moisture mozzarella melts into those gooey pockets without making the dough soggy.
- Mini pepperoni slices (60 g / 1/2 cup, optional): They shrink and crisp in the air fryer, adding salty bursts, but diced bell peppers or mushrooms work just as well.
- Pizza sauce (4 tbsp): Spread it thin so the dough doesn't get heavy; a generous hand here is the main mistake people make.
- Grated Parmesan cheese (2 tbsp): Those little crystals brown and add a sharp note that cuts through the richness.
- Dried Italian herbs (1/2 tsp): Don't skip this; it's what makes them taste like actual pizza and not just cheese bread.
- Egg, beaten (1): This is your glue and your golden brush stroke all in one.
- Cooking spray or olive oil spray: Non-stick is crucial in the air fryer basket; it's the difference between rolling them out and scraping them out.
Instructions
- Get your air fryer ready:
- Preheat to 190°C (375°F) for about 5 minutes so it's properly hot when your rolls go in. This matters more than you think.
- Roll out your dough:
- Lightly flour your surface and gently stretch the dough into a rectangle about 30 x 25 cm. You want it thin enough to roll up without being papery.
- Build your flavor base:
- Spread the pizza sauce in an even layer, leaving a 1 cm border around the edges so it doesn't squeeze out the sides when you roll. Sprinkle the mozzarella, Parmesan, pepperoni, and herbs evenly across, like you're seasoning intentionally, not randomly.
- Roll it up tight:
- Starting from a long edge, roll the dough toward you firmly but not aggressively, pinching the seam at the end so it stays sealed. A loose roll unravels; a too-tight roll splits.
- Slice into rounds:
- Use a sharp knife and make twenty-four even cuts. If your knife sticks, wipe it clean between slices—this keeps the seams intact.
- Seal with egg wash:
- Brush each cut side lightly with beaten egg; this both seals and helps them brown beautifully in the air fryer.
- Prepare the basket:
- Spray your air fryer basket generously with cooking spray. Arrange the rolls in a single layer without touching, and brush the tops with more egg wash for that golden finish.
- Air fry with confidence:
- Cook for 8–10 minutes at 190°C, flipping halfway through. They're done when deep golden and crispy on all sides, and you can smell that caramelized cheese from across the kitchen.
- Cool briefly and serve:
- Let them rest for 2–3 minutes; they firm up slightly and become less likely to burn your mouth. Serve with extra pizza sauce for dipping.
Pin it There's something almost meditative about slicing those dough logs into uniform rounds. My hands know the rhythm now—steady pressure, wipe the knife, next slice—and I find myself thinking about nothing in particular. It's one of those small kitchen moments that feels more like play than work, and that's exactly when food tastes best.
Customization Without Limits
The magic of this recipe is how it adapts to whatever's in your fridge. I've made them with caramelized onions and ricotta, roasted garlic and sun-dried tomatoes, even a breakfast version with scrambled eggs and bacon. My neighbor swears by spinach and feta, my brother adds hot honey drizzle after they come out. The dough and technique stay exactly the same; only the filling changes. You're not learning one recipe here—you're learning a framework that becomes yours.
Timing and Temperature Matter
Air fryers vary wildly in how they cook, and the difference between golden and burnt is sometimes just two minutes. Start checking at the 8-minute mark, and don't trust anyone's timing more than your own eyes and nose. If your kitchen fills with that toasted cheese smell, they're probably done. If they're still pale, give them another minute or two. The flipping halfway through isn't just for even browning—it ensures the seams crisp up too, which is what gives you that satisfying crunch.
Make-Ahead Strategy and Storage
You can assemble these hours before cooking, or even make them a full day ahead and refrigerate them on a tray before transferring to a container. They're even better frozen and cooked straight from the freezer when you want a snack that feels restaurant-quality but took five minutes of actual cooking. Leftovers keep for three days in an airtight container and reheat beautifully in the air fryer at 160°C for about 3 minutes, though honestly, they rarely last that long in most households.
- Freeze the assembled rolls on a tray before storing in a freezer bag—this prevents them from sticking together and means you can cook exactly as many as you need.
- Experiment with your air fryer's temperature; if your batches come out too dark, lower it by 10–15 degrees and add a minute or two to cooking time.
- Have your pizza sauce ready for dipping before you start cooking; it's the final touch that makes people go back for thirds.
Pin it These pizza rolls taught me that sometimes the best recipes are the ones that sneak up on you. You don't plan them; they appear on your phone, you half-jokingly suggest making them, and suddenly you're planning to make them again next week. That's the sign of real food—the kind that makes people happy in a way that matters.
Frequently Asked Questions
- → Can I make these rolls vegetarian?
Yes, simply replace pepperoni with diced bell peppers or other vegetables and use cheese to keep them vegetarian-friendly.
- → What type of dough works best?
Refrigerated pizza dough is recommended for convenience, but whole wheat or gluten-free dough can be used as preferred.
- → How do I ensure the rolls are crispy?
Brushing the rolls with beaten egg before air frying helps achieve a golden, crispy exterior.
- → Can I prepare these in advance?
Yes, you can assemble the rolls ahead of time and refrigerate them before air frying to save time.
- → What dipping sauce pairs well with these rolls?
Extra pizza sauce or marinara complements the flavors perfectly and adds a tangy bonus for dipping.