This recipe for crispy air-fried pizza rolls is one of those kitchen discoveries that turned an ordinary afternoon into a family ritual. I first put these together on a busy weeknight when the kids wanted pizza but I wanted something quicker and a little less messy. Using store-bought dough made it possible to assemble a batch in under 20 minutes, and the air fryer delivered the perfect crunch without the extra oil. They became an instant favorite—portable, addictive, and great for dipping.

What makes these pockets special is the contrast between a crisp, golden exterior and a molten, cheesy interior. The seasoning is simple—Italian herbs and a pinch of salt—so the flavor of the mozzarella and pepperoni shines through. I love that they travel well for potlucks and that everyone can customize fillings at the assembly table. This method works equally well with homemade dough when I have the time; on busy days, a refrigerated store-bought ball saves the evening.

Ingredients

• Pizza dough (store-bought or homemade): Use one 1 lb ball (about 16 oz) of dough for roughly 12 rolls. If buying, choose a refrigerated, high-quality brand (e.g., Trader Joe's, Pillsbury artisan-style) for an easy, reliable crust—homemade dough gives a chewier interior and slightly more rustic finish.
• 1 cup shredded mozzarella cheese: Freshly shredded whole-milk mozzarella melts more smoothly than pre-shredded blends; buy a block and grate it for the best texture.
• 1 cup pepperoni slices: Standard thin-cut pepperoni works well; for a milder bite use turkey pepperoni. Stack or halve slices to fit each pocket without overstuffing.
• Marinara sauce (for dipping): Keep a cup of your favorite jarred marinara on hand or use homemade; a thicker sauce clings better when dipping.
• 1 tsp Italian seasoning: A balanced mix of dried oregano, basil, and thyme adds classic pizza flavor—adjust to taste.
• Pinch of salt: Just a light touch to bring flavors together.
• Olive oil (for spraying): A quick spritz of oil promotes even browning in the air fryer; use an oil mister or brush lightly.

Instructions

Gather Ingredients and Prep Dough: Pull the dough from the fridge and let it sit at room temperature for 20 minutes so it relaxes and is easy to roll. Preheat the air fryer to 375°F (190°C). Measure out cheese and pepperoni into small bowls to streamline assembly. Roll and Cut: On a lightly floured surface, roll the dough into a roughly 12x12-inch square. Using a sharp knife or pizza cutter, cut into 3x3-inch squares (about 12 pieces). Keep unused dough covered to prevent drying. Fill Each Square: Place about 1 tablespoon of shredded mozzarella in the center of each square, top with 2–3 pepperoni slices, a light sprinkle (about 1/8 tsp) of Italian seasoning, and a tiny pinch of salt. Don’t overfill—leave a clean border to seal. Seal and Shape: Brush the edges lightly with water, fold the dough over to create a pocket (you can make rectangles or triangles), then press edges firmly with a fork to seal. For a decorative edge, crimp with the tines of a fork; look for a complete seal to avoid leaks. Air-Fry to Golden Perfection: Place rolls in a single layer in the air fryer basket, leaving space between them for air flow (you may need to cook in batches). Lightly spray the tops with olive oil. Cook at 375°F (190°C) for 8–10 minutes, rotating halfway, until golden and crisp. Internal cheese should be bubbling—if rolls brown too fast, lower temp to 350°F (175°C) and add a couple of minutes. Serve with Sauce: Allow to rest 1–2 minutes after cooking (the cheese will be very hot), then serve with warmed marinara for dipping. For a finishing touch, sprinkle with a little extra dried oregano or grated Parmesan.

Storage Tips

Store cooled rolls in an airtight container in the refrigerator for up to 3 days—line the container with a paper towel to absorb excess moisture. For longer storage, flash-freeze the assembled (but uncooked) pockets on a baking sheet for 1 hour, then transfer to a freezer bag; they’ll keep well for up to 3 months. Reheat refrigerated leftovers in the air fryer at 350°F for 3–4 minutes to revive crispness; frozen, cook at 375°F for 10–12 minutes and check for bubbling cheese. Avoid microwaving if you want to retain the crisp exterior.

Ingredient Substitutions

If you prefer a vegetarian option, substitute pepperoni with sautéed mushrooms, caramelized onions, and roasted red peppers. For a spicier bite, add a sprinkle of crushed red pepper flakes or use spicy salami. Swap mozzarella for a 50/50 blend of mozzarella and provolone for deeper flavor, or use vegan cheese and plant-based pepperoni to make a dairy-free and vegetarian variant. If gluten-free dough is needed, use a reliable store-bought gluten-free refrigerated dough—expect a slightly different texture and adjust cook times by a minute or two.

Serving Suggestions

Serve these as a snack, appetizer, or part of a casual dinner spread. Pair with warm marinara, garlic butter for dipping, or a light arugula salad with lemon vinaigrette to cut the richness. For parties, arrange on a platter with toothpicks and small bowls of dipping sauces—marinara, ranch, or spicy honey mustard all work well. Garnish with chopped fresh basil or a dusting of grated Parmesan for a restaurant-style finish.

Cultural Background

Handheld pockets of dough filled with savory ingredients are a global comfort food tradition—from Italian calzones to Latin American empanadas. These air-fried pockets are a modern spin inspired by classic Italian flavors—cheese, cured meat, and herbs—reimagined for convenience and speed. While not a traditional regional dish, they borrow the spirit of calzones and pizza rolls and adapt the cooking method to contemporary home appliances like the air fryer.

Seasonal Adaptations

Make seasonal variations by swapping fillings: in summer, use fresh heirloom tomatoes, basil, and fresh mozzarella; in autumn, try roasted butternut squash and sage with provolone. For holiday gatherings, create a festive version with cranberry-pepperoni chutney or use flavored dough (garlic-herb) to add holiday aromas. Adjust cooking times slightly if fillings are moist—pat vegetables dry or sauté briefly to prevent soggy pockets.

Meal Prep Tips

To streamline weeknight meals, assemble several batches and freeze them raw on a sheet pan. Label and store in freezer bags; when ready, air-fry straight from frozen for a quick dinner or after-school snack. Prepare dipping sauces in advance and store in single-serve containers for grab-and-go convenience. Use stackable meal prep containers for easy transport to picnics or game nights.

These air-fried pockets are simple, adaptable, and endlessly satisfying—perfect for busy families and anyone who loves melty cheese and crisp dough. Make them your own by experimenting with fillings and dipping sauces, and enjoy the smiles they bring around the table.