Save to Pinterest The first time I made pizza rolls, I wasn't actually trying to. I had half a package of pizza dough thawing on my counter and a sudden craving for something crispy and handheld, something I could eat while standing at the kitchen counter without a plate. My air fryer sat there, mostly unused for snacks, and I thought: why not? Twenty minutes later, I had golden, bubbling little pockets of cheese and pepperoni that tasted like every pizza party I'd ever loved, but in a form I could actually pop into my mouth. Now they're my go-to when friends show up unannounced or when I need something fast for movie night.
I remember making a triple batch for my cousin's surprise birthday gathering last summer, trying to time them so they'd come out of the air fryer in waves as people arrived. The smell alone had everyone gathering in the kitchen before I'd even finished the first batch, and by the time I'd filled the basket for the third time, I realized I'd created a bit of a monster—everyone wanted more than I'd planned for. But honestly, that's the mark of a good snack.
Ingredients
- Refrigerated pizza dough (1 package, about 400 g): This is your shortcut to success—no yeast waiting, no rise time, just dough ready to roll and fill within minutes.
- Shredded mozzarella cheese (120 g): Low-moisture mozzarella melts beautifully and doesn't release extra water that would make your rolls soggy.
- Mini pepperoni slices (60 g, optional): Pre-sliced pepperoni saves time, but if you're vegetarian, diced bell peppers or mushrooms give you that savory, textured bite.
- Pizza sauce (4 tbsp): A thin, even spread prevents the dough from getting soggy—don't be tempted to glob it on.
- Parmesan cheese (2 tbsp): This adds a salty, umami punch that makes the whole thing taste less like a snack and more like pizza.
- Dried Italian herbs (1/2 tsp): Oregano or basil (or a mix) deepens the flavor without needing fresh herbs you might not have on hand.
- Egg wash (1 beaten egg): This seals the edges while they cook and gives them that golden, finished look.
- Cooking spray: A light coating prevents sticking and helps them brown evenly.
Instructions
- Prep your air fryer:
- Turn it on to 190°C (375°F) and let it heat for the full 5 minutes—this matters more than you'd think because a properly heated basket gives you that immediate sizzle and crust.
- Roll out your canvas:
- Flour your surface lightly and stretch the dough into a rectangle about 30 x 25 cm. Don't stress if it's not perfect—these rolls are forgiving.
- Build your layers:
- Spread the pizza sauce in a thin, even layer, keeping a 1 cm border clear so the egg wash can seal everything properly. Sprinkle the mozzarella, then pepperoni or vegetables, then Parmesan and herbs in that order so nothing falls off as you roll.
- Roll tight, seal tight:
- Starting from a long edge, roll the dough toward you like a log, pinching the seam as you finish so it holds together through cooking. A tight roll prevents filling from leaking out.
- Slice with confidence:
- Use a sharp knife and a gentle rocking motion to cut 24 even pieces—uniform size means even cooking, no burnt edges or raw centers.
- Seal the edges:
- Brush each cut side lightly with egg wash, which helps the dough fuse and gives them that appealing golden shine.
- Arrange and air fry:
- Spray your basket, arrange rolls in a single layer with a little breathing room between them, brush the tops with more egg, and slide them in. At the 5-minute mark, flip them so they brown evenly on both sides.
- Cool before devouring:
- Let them rest 2 to 3 minutes so the cheese sets slightly, otherwise you'll burn your mouth on a burst of molten mozzarella—trust me on this.
Save to Pinterest There's something unexpectedly joyful about watching someone's face light up when they bite into one of these for the first time—that moment before they realize the inside is gooey and warm while the outside is actually crispy. It's a small thing, but it's the kind of moment that reminds me why I love cooking for people.
Flavor Combinations That Work
Once you nail the basic formula, the filling becomes your playground. I've done a white pizza version with ricotta and spinach, a Mediterranean version with olives and sun-dried tomatoes, and even a BBQ chicken version that I probably shouldn't have made at midnight but did anyway. The ratio stays the same—cheese and fillings should total roughly what I've listed—but the flavor direction is entirely up to you.
Why the Air Fryer Changes Everything
Before I got serious about air frying, the only way to get that particular kind of crispy-exterior, melty-interior texture was deep frying, which meant oil splatters, cleanup nightmares, and a kitchen that smelled like fryer oil for days. The air fryer gives you almost the same result with a quick spray and zero guilt. The circulating heat also means you don't need to flip halfway if you don't want to, though I do because it genuinely helps.
Storage and Make-Ahead Tips
You can prep these rolls hours ahead—assemble them, arrange them on a parchment-lined tray, cover with plastic wrap, and refrigerate until you're ready to cook. They also freeze beautifully; just air fry them straight from frozen, adding 2 to 3 minutes to the cook time. And if you somehow have leftovers, they reheat perfectly in a 170°C air fryer for just a few minutes until the cheese re-melts.
- Frozen pizza rolls need just 11 to 13 minutes, so keep frozen extras on hand for actual emergencies.
- Store leftover cooked rolls in an airtight container for up to 3 days, though they rarely last that long in my house.
- You can even prep the filling ahead and refrigerate it separately, then assemble and cook when hunger strikes.
Save to Pinterest These rolls have become my answer to 'what can we have ready in 30 minutes' or 'what should I bring to the party,' and honestly, I think that's the highest compliment a recipe can get. They're simple enough that even a skeptical teenager will help you make them, yet impressive enough that adults will ask for the recipe.
Recipe Questions
- → What type of dough is best for pizza rolls?
Refrigerated pizza dough provides a soft but sturdy base that crisps well in the air fryer.
- → Can I make these pizza rolls vegetarian?
Yes, substitute pepperoni with diced bell peppers or other vegetables to keep them meat-free.
- → How do I prevent the rolls from opening during cooking?
Brushing the edges with beaten egg before rolling seals them tightly, helping to keep fillings inside.
- → What is the ideal cooking temperature for air frying pizza rolls?
Preheat the air fryer to 190°C (375°F) and cook the rolls for 8–10 minutes, flipping halfway for even crispness.
- → Can I prepare these rolls ahead of time?
Yes, assemble the rolls and refrigerate before air frying to save time when ready to serve.
- → Are there alternative oils to use instead of cooking spray?
Olive oil spray or brushing with olive oil works well for achieving a golden finish without sticking.