This recipe for air-fried pizza rolls is my go-to when guests arrive unexpectedly or when the kids demand a fun, hands-on snack. I first developed this version during a busy holiday season when I wanted something that tasted like a pizzeria treat but could be ready quickly and without standing over a hot oven. The result is small parcels of dough that crisp up beautifully in the air fryer while keeping a molten center of shredded mozzarella and pepperoni. They have a thin, crackly exterior with a soft, chewy interior and that irresistible stringy cheese pull that makes everyone smile.

I discovered the technique of air-frying store-bought dough after experimenting with different temperatures to get the best balance between browning and interior melt. What makes these special is the Italian seasoning folded into each pocket for aroma and the quick spray of olive oil that gives them a professional finish without deep frying. Served with a warm marinara for dipping, they become an ideal appetizer, after-school snack, or a cozy movie-night treat. This recipe is forgiving, quick, and endlessly adaptable to what you have in the fridge.

Ingredients

• Pizza dough: Use store-bought dough from the refrigerated section for convenience or homemade dough for a chewier texture; room-temperature dough is easier to roll and seals better.
• Mozzarella cheese (1 cup): Whole-milk shredded mozzarella melts best and gives the classic stringy pull; pre-shredded cheese works but may contain anti-caking agents that slightly change melt.
• Pepperoni (1 cup): Standard sliced pepperoni provides savory fat and spice; opt for turkey pepperoni if you prefer lower fat or vegetarian pepperoni for a meat-free option.
• Marinara sauce: Serve about 1/2 cup for dipping; choose a simple tomato sauce with basil and garlic, or a spicy arrabbiata if you like heat.
• Italian seasoning (1 tsp): A blend of dried oregano, basil, and thyme adds instant depth; use freshly crushed Italian herbs for a brighter flavor if available.
• Salt (pinch): Enhances all flavors; a small pinch inside each pocket is enough when using salty pepperoni.
• Olive oil: Light spray of oil helps the exterior brown in the air fryer; use an olive oil mister or a brush to apply about 1 teaspoon total for the batch.

Instructions

Prepare the dough: Remove store-bought dough from its packaging and let it rest at room temperature for 20 minutes to relax the gluten. If using homemade dough, roll it out on a lightly floured surface to roughly 1/8 to 1/4 inch thickness for quick and even cooking. Resting ensures the dough stretches without springing back and seals tightly around the filling. Cut squares: Using a sharp knife or a pizza cutter, trim the dough into 3 by 3 inch squares. Keep squares uniform so they cook evenly; a bench scraper makes quick work of this. If the dough resists, let it rest another 5 minutes and try again. Fill the pockets: Place about 1 tablespoon of shredded mozzarella and 2 to 3 pepperoni slices in the center of each square. Sprinkle a tiny pinch of salt and a small pinch of Italian seasoning over the cheese for flavor. Avoid overfilling to prevent leakage and ensure a clean seal. Seal and shape: Fold each square into a tight packet by bringing opposite corners together or folding into a triangle, then press the edges firmly with your fingers or a fork to crimp. For an extra secure seal, brush the edges lightly with water before pressing. Check each roll for gaps. Preheat the air fryer: Preheat the air fryer to 400 degrees Fahrenheit (approximately 200 degrees Celsius equivalent) for 3 minutes. A hot air fryer helps set the exterior quickly and creates a golden crust without drying the interior. Air-fry the rolls: Lightly spray the rolls with olive oil and arrange them in a single layer in the air fryer basket with a little space between each. Cook at 400 F for 6 to 8 minutes, then flip and air-fry another 3 to 5 minutes until golden brown and the cheese is bubbling if visible. Total cook time will depend on your model and the size of the rolls; look for a deep golden color as the visual cue. Serve: Transfer to a plate and let rest for 1 to 2 minutes to avoid burns from molten cheese. Serve warm with the marinara sauce for dipping. If making ahead, reheat in the air fryer at 350 F for 3 to 4 minutes to crisp up the exterior again.

Storage Tips

To store cooked rolls, let them cool to room temperature no more than two hours after cooking, then place in an airtight container layered with parchment to avoid sticking. Refrigerate for up to 3 days. For freezing, flash-freeze the laid-out rolls on a tray for 30 minutes, then transfer to a zip-top freezer bag; they will keep for up to 3 months. Reheat directly from frozen in the air fryer at 350 F for 6 to 8 minutes, checking halfway. Avoid microwaving if you want to keep the exterior crisp.

Ingredient Substitutions

For a vegetarian twist, replace pepperoni with sliced roasted bell peppers, chopped spinach, or a plant-based pepperoni. Swap mozzarella for a blend of provolone and fontina for a more complex melt. If avoiding gluten, use a store-bought gluten-free dough or prepare a cauliflower-lettuce wrap-style shell but expect a different texture. To reduce sodium, choose a low-sodium marinara and lower-salt pepperoni or turkey pepperoni. When substituting, keep the portion sizes similar to prevent overfilling and leakage.

Serving Suggestions

Serve these as part of a casual spread with garlic knots, a crisp green salad, and extra marinara. For game-day platters, arrange with bowls of ranch and spicy marinara and garnish with fresh basil and red pepper flakes. They also pair well with a chilled glass of soda or a light lager. For kids, cut larger rolls in half and add a small fruit skewer to make a balanced snack plate.

Cultural Background

These bites are inspired by classic Italian-American hand pies and the concept of sealed dough parcels like calzones and stromboli. The small-portion format reflects a snack culture that values shareable finger foods. Air-frying adapts traditional frying and oven-baking to a modern, convenient technique that preserves the essence of golden crusts while reducing oil usage.

Seasonal Adaptations

In summer, add fresh basil and sun-dried tomatoes for brightness. In autumn, swap pepperoni for roasted butternut squash cubes and sage with a sharp aged cheddar. During the holidays, use cranberry-gorgonzola fillings for a savory-sweet hors d'oeuvre. Adjust cook time slightly for wetter fillings to ensure a proper seal and avoid soggy centers.

Meal Prep Tips

Assemble a batch on Sunday and freeze uncooked rolls between layers of parchment. Pull out what you need on busy weeknights and air-fry directly from frozen. Use portioned snack containers with a small container of marinara to pack lunches. Label and date freezer bags so you can rotate through batches and keep track of freshness.

These air-fried pizza rolls combine convenience with nostalgic comfort. They are a small, satisfying way to bring people together and adapt easily to whatever you have on hand. Try making a double batch the first time; you will be glad you did.