Air Fryer Pepperoni Rolls
Air Fryer Pepperoni Rolls combine pizza dough, pepperoni, and mozzarella; air fry at 370°F for 12 minutes until golden and flaky with melty cheese inside.
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Method
- 1
Divide pizza dough into 8 equal pieces. Flatten each into a small rectangle.
- 2
Layer 3 pepperoni slices and a piece of mozzarella on each. Roll up and pinch seams shut.
- 3
Spray with oil. Air fry at 370°F for 10-12 minutes until golden brown and puffed.
- 4
Brush with garlic butter and sprinkle with Parmesan and Italian seasoning while hot.
- 5
Serve with warm marinara for dipping.
Pro tip. Pinch the seams well or the cheese leaks out (still tasty, just messy). Let the dough come to room temperature first — cold dough is hard to work with. These freeze great — air fry from frozen at 350°F for 14-16 minutes.
Why the air fryer wins here
- Ready in 12 minutes. The same dish takes about 19 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
Get the air fryer cheat sheet
A one-page chart of everyday cooking times and temperatures. Print it, stick it on the fridge.
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