Air Fryer Pizza Rolls
Crispy, cheesy homemade pizza rolls made with just 4 ingredients and no yeast. Ready in 25 minutes in the air fryer!
Ingredients
Dough
- 1¾ cups self-rising flour spoon and level for accuracy, do not pack the cup
- 1 cup Greek yogurt full-fat recommended, avoid watery yogurt
Filling
- ½ cup pizza sauce store-bought or homemade, use thick sauce
- 1 cup mozzarella cheese shredded, freshly shredded melts better than pre-packaged
Instructions
- Add self-rising flour and Greek yogurt to a large mixing bowl. Stir with a fork until the mixture starts clumping, then knead by hand for about 2 minutes until a smooth, soft, non-sticky dough forms. Add flour one tablespoon at a time if too sticky, or a small spoonful of yogurt if too dry.
- Dust a clean surface lightly with flour. Roll the dough into a 12x9-inch rectangle, roughly ½ inch thick. Take your time to keep the thickness even throughout.
- Spread pizza sauce evenly over the dough, leaving a ½-inch border on all edges. Scatter shredded mozzarella over the sauce. Do not overfill or the rolls will burst during cooking.
- Starting from the long edge closest to you, roll the dough away from yourself into a tight, even log. Press the seam firmly to seal. Slice into 8 equal pieces using a sharp knife or unflavored dental floss for clean cuts.
- Lightly grease the air fryer basket. Place rolls cut-side up in a single layer with small gaps between each. Air fry at 400°F (200°C) for 8 to 10 minutes, flipping halfway through, until deep golden brown with bubbling cheese at the edges.
- Remove from the air fryer and rest for 3 to 4 minutes before serving. The filling stays very hot straight out of the fryer. Serve with extra pizza sauce on the side for dipping.
Notes
No self-rising flour? Mix 1¾ cups all-purpose flour with 2¼ tsp baking powder and ¼ tsp salt.
If Greek yogurt is watery, strain through a fine mesh sieve for 15–20 minutes before using.
All precooked add-ins work great: pepperoni, sauteed mushrooms, roasted peppers, or extra cheese blends. Keep the total volume light so rolls stay sealed.
Dough can be made ahead and refrigerated for up to 24 hours. Let it rest at room temperature for 10 minutes before rolling.
Freeze uncooked rolls on a parchment-lined tray until solid, then bag. Air fry from frozen at 375°F for 10–12 minutes.