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Air Fryer Pizza Rolls

top-view-of-pizza-rolls-on-baking-paper


Air fryer pizza rolls cook up perfectly, in just 10 minutes! Either air fried or oven baked, these delicious pizza pockets are made from scratch with an easy homemade dough – crunchy on the outside with a steamy, fluffy centre. Filled to the brim with cheese and your favourite toppings, they are the perfect comfort food and easier than you think!



I am completely in love with my air fryer! My husband and kids bought me one for Mothers’ Day this year and since then, I’ve been totally hooked on air-frying anything I can get my hands on! It’s not hard to get addicted. They cook foods with significantly less oil in no time at all, leaving them deliciously crispy and golden.


And while I love homemade pizza with all kinds of toppings, of course I had to give air fryer pizza a try!! Given how simple these pizza rolls are, you won’t believe how good they taste! There are endless flavour and topping combinations to choose from, meaning there is something to suit even the fussiest eaters. Throw in any of your favourite pizza toppings, or you can use up any leftover veggies and meats from your fridge – which is a great way to reduce waste and have a simple, low-cost meal.


Starting with some homemade pizza dough and easy pizza sauce, these delicious little pockets are then cooked with sealed edges, so all of the good stuff stays inside! They are super easy to make at home and perfect for entertaining or lunchboxes. And you can freeze them, microwave them and eat them on the go. They also re-heat really well for quick meals throughout the week.

A close up of half a pizza pocket with tomato sauce and melted cheese


Why you’ll love this recipe

  • Freezer friendly – make a double batch and keep them in the freezer for a handy snack or dinner.
  • Customisable – make them with your favourite fillings and add-ins to suit your taste!
  • Dietary restriction friendly – the pizza dough is vegan and the fillings can be added to suit individual requirements.
  • Make in bulk – this recipe can be easily multiplied to feed a hungry crowd.


What you’ll need

Bowls of food on a table, with ingredients and labels


Ingredient notes

  • Pizza dough – have you ever made my homemade pizza dough with yeast before? It’s the only dough I’ll use for pizza and recipes like these cheese and Vegemite scrolls. It’s really simple and it can be made ahead and refrigerated for up to 3 days, which also enhances the flavour! If you make it ahead of time, let it come to room temperature before cooking, while you prepare the fillings.
  • Pizza sauce – I use this recipe which has loads of punchy Italian flavours. But, you can also use store bought pizza sauce, or tomato paste.
  • Olive oil – a little oil is used in the dough to add depth and flavour. And I recommend brushing some on the top before cooking to make the dough lovely and crisp on the outside. Choose a light or extra virgin olive oil, depending on how strong you like the flavour to be.
  • Cheese – use mozzarella or a pizza cheese blend for the best melt and flavour.


Step by step photos


Making pizza rolls is as easy as folding a pizza in half!

Divide the pre-made dough into 14 portions and roll them into circles. On one half of the dough, add a little pizza sauce and spread the ingredients. ** It is important to leave a gap around the edges without tomato sauce, so that the edges can be sealed.


Fold the dough over the top and press the edges to seal.


Cut air vents and brush with oil. Place the pizza rolls in an air fryer basket or a lined oven tray. Bake or air fry (as per recipe below).


Serve them warm with extra pizza sauce for dipping!


FAQs


How do you store pizza rolls? Place them in an airtight container and refrigerate for up to 3 days. To freeze, place the cooked rolls into re-usable freezer bags or a container, separating any layers with baking paper. They will freeze for up to 3 months. You can either cook them from frozen (add a few extra minutes to the cooking time) or defrost them at room temperature for 30 minutes before heating.


What fillings can I use? Use anything that would normally go on a pizza! This recipe is really easy to customise to suit any taste. We love making simple pepperoni and cheese, but you can also add capsicum, mushrooms, olives or any other toppings you like. Plain cheese pizza rolls are great with a little tomato sauce, try some bacon or roasted chicken, or make them vegetarian by leaving out the meat and adding your favourite veggies. Any type of pizza combination can be stuffed inside pizza dough and enjoyed this way! While you can use any toppings that you like, keep the amount of chopped ingredients to around 1 – 1 1/2 cups total.


What can I serve them with? If you add some veggies, you can serve them on their own with some extra pizza sauce on the side for dipping. Otherwise, try adding a simple green salad or some pumpkin and goats cheese salad. You can also eat pizza rolls with soup, pasta or steamed veggies. They also make a great lunchbox addition with chopped veggies and fruit.

halved-pizza-rolls-on-white-paper


Handy tips


  • If using wet ingredients like mushroom, I recommend lightly sautéing them first. Sautéing the vegetables will release some of their liquid, so that the filling won’t make the dough soggy. For wetter ingredients like pineapple or tomato, press them onto a paper towel to remove any excess liquid before adding them to the filling.
  • For best results, don’t overfill the rolls and make sure that the edges are firmly pressed shut so that you don’t spring a leak. You will need less filling than you think!
  • Be sure to allow the pizza rolls to cool for a few minutes before eating, as the filling will be hot!
  • If needed, you can make the dough ahead and store it in the fridge for up to 3 days. Bring it to room temperature for 30 minutes first before adding the filling. The sauce can also be prepared ahead and stored in the fridge, or you can easily swap it for store bought pizza sauce.
  • Try popping some pizza pockets into lunchboxes, for a great sandwich substitution! They can be eaten hot, or cold.
close-up-of-cooked-pizza-roll-with-tomato-sauce-in-background


Related recipes


If you’re loving the look of these easy pizza rolls, then try these other recipes!


Have you tried this recipe? Let me know if you prefer pizza rolls air fryer or oven method! Leave a comment below and let me know how you went, or send me a message. For more lunchbox inspiration, tips and to share your own recipes and creations, head over to my Facebook Group; Healthy Lunchboxes Australia.

A close up of half a pizza pocket with tomato sauce and melted cheese

Air Fryer Pizza Rolls

Air fryer pizza rolls cook up perfectly, in just 10 minutes! Either air fried or oven baked, these delicious pizza pockets are made from scratch with an easy homemade dough- crunchy on the outside with a steamy, fluffy centre. Filled to the brim with cheese and your favourite toppings, they are the perfect comfort food and easier than you think!
5 from 2 votes
Print Pin Rate
Course: Appetizer, lunchbox, Main Course, Snack
Cuisine: Australian, Italian
Keyword: Air fryer pizza rolls
Prep Time: 35 minutes
Cook Time: 10 minutes
0 minutes
Total Time: 45 minutes
Servings: 14
Calories: 171kcal
Author: Andrea Geddes

Ingredients

Instructions

Air fryer method

  • On a lightly floured surface, evenly divide the pizza dough into 14 portions. Roll or press each portion with your fingers until it forms a mini pizza/circular shape and is about 5mm (1/4 inch) thick. You can also roll the dough and use a large glass to cut even circles.
  • On one half of the circles, add a little pizza sauce, cheese and your chosen toppings, leaving space around the edges for the dough to touch together. Be careful not to overfill, or the edges will be difficult to seal.
  • Fold the dough in half to enclose the fillings (see images in the post above) and pinch the edges to seal, using a little water if needed. Use a fork to crimp the edges, cut three little air vents in the top and brush each parcel lightly with olive oil.
  • Working in batches of 4-5 pizza rolls at a time, air fry the rolls in the air fryer at 180 °C (356 F), until browned and crisp (around 8-10 minutes). Serve hot, with additional pizza sauce for dipping, if desired.

Oven method.

  • Pre-heat the oven to 180 °C (356 F). Line a large baking tray with baking paper.
  • On a lightly floured surface, evenly divide the pizza dough into 14 portions. Roll or press each portion with your fingers until it forms a mini pizza/circular shape and is about 5mm thick. You can also roll the dough and use a large glass to cut even circles.
  • On one half of the circles, add a little pizza sauce, cheese and your chosen toppings, leaving space around the edges for the dough to touch together. Be careful not to overfill, or the edges will be difficult to seal.
  • Fold the dough in half to enclose the fillings (see images in the post above) and pinch the edges to seal, using a little water if needed. Use a fork to crimp the edges, cut three little air vents on top and brush each parcel lightly with olive oil.
  • Bake the pizza rolls in the oven until browned and crisp (around 10-12 minutes). Serve hot, with additional pizza sauce for dipping, if desired.

Notes

  1. Place any leftovers in an airtight container and refrigerate for up to 3 days. To freeze, place the cooked rolls into re-usable freezer bags or a container, separating any layers with baking paper. They will freeze for up to 3 months. You can either cook them from frozen (add a few extra minutes to the cooking time) or defrost them at room temperature for 30 minutes before heating.
  2. What fillings can I use? Use anything that would normally go on a pizza! This recipe is really easy to customise to suit any taste. We love making simple pepperoni and cheese, but you can also use capsicum, mushrooms, olives or any other toppings you like. Try some bacon or roasted chicken, or make them vegetarian by leaving out the meat and adding your favourite veggies. Any type of pizza combination can be stuffed inside pizza dough and enjoyed this way!
  3. If using wet ingredients like mushroom, I recommend sautéing them first. Sautéing the vegetables will release some of their liquid, so that the filling won’t make the dough soggy. For wetter ingredients like pineapple or tomato, press them onto a paper towel to remove any excess liquid before adding them to the filling.
  4. For best results, don’t overfill the rolls and make sure that the edges are firmly pressed shut so that you don’t spring a leak. You will need less filling than you think!
  5. Be sure to allow the pizza rolls to cool for a few minutes before eating, as the filling will be hot!
Tried this recipe?Mention @thecookingcollectiveau or tag #thecookingcollectiveau!

Nutrition

Calories: 171kcal | Carbohydrates: 14g | Protein: 9g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 515mg | Potassium: 67mg | Fiber: 1g | Sugar: 2g | Vitamin A: 173IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 1mg

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