Crispy Air Fryer Pizza Rolls: The Snack We Can’t Stop Eating
So, Why Did I Even Start Making Air Fryer Pizza Rolls?
Alright, so the first time I made these crispy air fryer pizza rolls, it was actually because I completely flubbed a homemade pizza dough. True story. I mean, pizza is basically soul food in my house, and the impatience (mainly mine, let’s be honest) for a scratch-baked pie is legendary. Enter: my air fryer, that fussy little gadget I never thought I’d love. Now? These pizza rolls are my not-so-guilty-fast-food pleasure. Plus, there’s something kind of charming about a snack you can eat with one hand while desperately trying to find the remote with the other. Oops.
Why You’ll Love This (or Hey, Why I Keep Making It…)
I make this when I can’t be bothered with delivery (or, really, when I’m avoiding spending an arm and a leg on takeout again). My family goes absolutely wild for them because, no joke, the air fryer gets the crust all crispy outside—almost dangerously crunchy sometimes. I even make a double batch “for leftovers,” but let’s be honest… what leftovers? Plus, there’s practically no mess (which is saying something for me because my kitchen looks like a tornado hit it after most recipes). Sometimes the cheese bursts out—I’ve come to embrace it. It’s basically a treasure hunt.
What You’ll Need (and What You Can Swap In If Panic Hits)
- Pizza dough (store bought is fine, but if I’m ever feeling fancy or want to pretend I’m on Bake Off, I’ll make it from scratch. Trader Joe’s dough works like a charm!)
- Pizza sauce (literally any marinara. My grandmother used to swear you had to use Rao’s, but honestly, jarred sauce is totally fine. Sometimes I slather on pesto instead.)
- Mozzarella cheese (pre-shredded is lazier, and I’m not above it. You can mix in a bit of cheddar for extra tang.)
- Pepperoni slices (or skip if you’re veg. I’ve thrown in chopped olives, roasted veggies, and once—very weirdly—a bit of pineapple. Wasn’t my finest hour.)
- A drizzle of olive oil (I usually pour far too much and wipe off the excess with a napkin. Or not.)
- A pinch of Italian seasoning, optional (I throw on some red pepper flakes when I’m feeling spicy.)
- Egg wash (whisk up an egg with a splash of water, but sometimes I just brush with milk. Works fine.)
How I Actually Make These Pizza Rolls (With Some Winging-It Moments)
- First up, roll out the pizza dough on a floured surface. You don’t need to measure, just get it to about a quarter inch thick. If it’s a weird shape, so what. The air fryer doesn’t judge.
- Cut the dough into roughly 3 inch squares. Circles, blobs, whatever—I’ve learned it doesn’t really matter.
- In the middle of each square, add a spoonful of sauce, a little mound of cheese, and a slice or two of pepperoni. Or whatever fillings you fancy, just don’t totally overload them or you’ll get a marinara volcano situation. (Not the *worst*, but a bit messy.)
- Fold up the corners and pinch the seams shut. Yes, some filling will try to escape. I press the seams with a fork. At this point, sneak a taste of the cheese. This is important.
- Brush with egg wash or milk, and sprinkle a pinch of seasoning over the top if you’re into that.
- Lightly oil or spray the air fryer basket, then arrange the pizza rolls in a single layer. Leave some space—if you cram them, they glue together in a pizza-roll blob. Trust me on this one.
- Air fry at 370°F (188°C) for about 7–9 minutes, flipping halfway if you remember (sometimes I forget and they’re still fantastic). You want golden brown, not charcoal, so watch the first batch just to get the timing right.
Things I’ve Learned (Usually the Hard Way)
- Don’t overfill—unless you want the air fryer to look like a pizza massacre. Minimal is good. Actually, less is more here.
- If the dough starts bouncing back as you roll it, let it rest a bit. Or take a break and scroll through Sally’s Baking Addiction—great for bread resting tips!
- If you skip oiling the basket, they absolutely stick. I did that once and had to chisel them out.
- I think these taste better the next day—unpopular opinion, but cold pizza rolls are weirdly amazing.
Some Variations I’ve Fiddled With (and Regretted)
- Veggie filling: Chopped up mushrooms, peppers, and onions. Works a treat if you sauté them first. Otherwise, bit watery.
- Dipping sauces: Garlic butter, ranch, or hot honey. Hot honey is my new obsession, honestly. Try it? Maybe?
- Once, I tried stuffing them with leftover chicken tikka. Would not repeat. It was… interesting.
The Equipment (And What If You Don’t Have It?)
You do actually need an air fryer. Or, well, if you must, you can bake these in a regular oven at 400°F. Takes about 12–15 minutes. Not as crispy, but they still disappear fast. Oh, and if you don’t have a pastry brush for the egg wash? Just use your fingers. No judgment.
How to Store (Or, Realistically, How Long They Survive at My House)
Stick in an airtight tub in the fridge, and they’ll last up to 3 days. They reheat brilliantly: just pop back in the air fryer for 2–3 minutes at 350°F. But, honestly, these are rarely around by the next morning in my house. Once saw my husband eat six right after breakfast. No regrets. Nobody else got any (he says sorry… kind of).
How I Like to Serve (Because You Do You)
Perfect with a cold glass of soda or, if you’re feeling a bit more sophisticated, a homemade lemonade (this is my go-to recipe). Friday movie nights, these absolutely dominate the snack table. Oh, and my youngest insists on dipping them in ketchup. I try not to judge.
Lessons Learned (a.k.a. My “Please Don’t Repeat My Mistakes” List)
- Don’t rush sealing the rolls. I’ve crammed too much filling in before, and it all burst out. Take your time (or at least, don’t skip that step even if you’re starving).
- Egg wash makes them prettier and shinier—for years I skipped this and wondered why mine looked a bit blah compared to the ones in food magazines. Now I know.
- The air fryer definitely needs preheating—at least, mine does. Otherwise it just sputters weirdly and warms up slowly.
FAQ (Yep, These Are Questions Friends Actually Asked Me)
- Can I freeze these before or after cooking? Sure thing! Freeze before air frying on a tray, then bag them up. Cook straight from frozen, just add about 3 minutes to the time. After cooking, I find they dry out a bit, but if you’re desperate for a fast snack, it’s not the worst.
- What if I don’t have store-bought dough? Well, you can make your own, but once (never again) I resorted to using slices of white bread with the crusts cut off and smooshed flat. Didn’t crisp quite right but was oddly satisfying.
- Do I need to turn the rolls? It does help! But I’ll be honest, sometimes I forget to, and nobody has ever complained.
- Is it okay if my cheese oozes out? Actually, I love those crispy cheesy bits—they’re the cook’s tax, right?
- Which air fryer do you use? Still hanging onto my OG Philips (see Philips’ official site). But honestly, any model works—just watch the cook times at first.
And that’s pretty much the long and the short of my crispy air fryer pizza roll adventure—hopefully you’ll have fun, make less chaos than me, and maybe even discover a new favorite snack for those lazy evenings. If you do try any wild new fillings, report back! I need more snack experiments in my life.
Ingredients
- 12 egg roll wrappers
- 1 cup shredded mozzarella cheese
- 1/2 cup chopped pepperoni slices
- 1/2 cup pizza sauce, plus more for dipping
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped bell pepper
- 1/4 teaspoon dried oregano
- Nonstick cooking spray
Instructions
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1In a mixing bowl, combine mozzarella cheese, pepperoni, bell pepper, pizza sauce, Parmesan cheese, and dried oregano.
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2Lay out an egg roll wrapper on a clean surface. Place about 2 tablespoons of filling near one corner.
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3Fold in the sides and roll up the wrapper tightly, sealing the edge with a dab of water. Repeat with remaining wrappers and filling.
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4Lightly spray the air fryer basket with nonstick cooking spray. Arrange pizza rolls in a single layer, leaving space between each.
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5Air fry at 380°F (193°C) for 8-10 minutes, turning halfway, until the rolls are crispy and golden brown.
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6Let cool slightly before serving with extra pizza sauce for dipping.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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