Air Fryer Pizza Rolls

Our air fryer pizza rolls are made with an easy pizza dough which is then rolled together with pizza sauce and toppings! These amazing little pinwheels are baked in the air fryer until puffy and delicious.

Course Light Meal, Snack

Cuisine Australian

Keyword air fryer pizza rolls

Prep Time 40 minutes

Cook Time 12 minutes

Resting Time 2 hours

Total Time 2 hours 52 minutes

Servings mini rolls

Calories 45kcal

Author Steph

Ingredients

Pizza dough

1 cup water at room temperature
1/2 cup boiling water
1/4 tsp caster sugar
2 tsp dried yeast
4 cups bread flour (600 gms), plus extra for dusting
1 tsp salt
1/4 cup olive oil (60 ml), plus extra for brushing

Pizza sauce (or 2/3 cup store-bought)

4 tbsp tomato paste
1.5 tsp caster sugar
1.5 tsp olive oil
1 clove garlic minced (add more if you like it garlicky)
1.5 tbsp water
1/2 tsp dried parsley or oregano, basil or similar herb

Pizza topping

1.5 cups grated cheese (tasty, mozzarella or similar)
40 gm salami slices or any other cured meat, cut into small pieces
3 mushrooms medium-sized, cut into small pieces

To finish

1/4 cup semolina

Instructions

Pizza dough

Place the water, sugar and yeast in a measuring jug and leave to sit for five minutes to activate the yeast.
Combine the flour and salt in a large mixing bowl. Make a well in the middle and then pour in the water. Add the olive oil, then use a spoon to roughly combine.
Use your hands to bring the dough together into a ball. Knead for 10 minutes. This step can also be done using a mixer.
Once done, roll the dough into a ball. Drizzle olive oil over the top and coat the dough ball all over. Cover the mixing bowl with cling wrap and leave in a warm place for 60 minutes or until it doubles in size.
After the dough has proofed, divide it into three portions. Shape each portion into a ball then cover and set aside at room temperature for another 30 minutes.

Pizza sauce

Combine ingredients in a small bowl and mix until combined.

Pizza rolls

Pizza base - roll each ball of dough out onto a floured surface into a large rectangle, roughly 40 cm x 25 cm.
Use your fingertips to press indents all over the dough, then brush with olive oil leaving a clean 1 cm edge along one of the long edges. Spread one third of the pizza sauce over the base, leaving the same edge clean.
Topping - scatter one third of each pizza topping over each base, again leaving the same edge clean.
Roll and chill - roll the rectangle into a long cylinder shape, rolling towards the clean edge. Dampen the clean edge with a bit of water, then roll over the clean edge and press down to seal. Chill seam-side down in the freezer for 30-60 minutes to firm up.
Preheat - preheat the air fryer (or oven) to 180 C / 360 F.
Shape - cut each log into 1.5 cm / 0.5 inch slices. Place the semolina in a shallow bowl, then dip each pizza roll into the bowl, coating the base and sides with semolina.
Cook - place the pizza rolls on a baking tray and bake for 12 minutes in either the air fryer or oven.
Cool and serve - once done remove from air fryer (or oven) and place on a cooling rack. Pizza rolls can be eaten warm or cold.

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