These homemade air fryer pizza rolls are crispy, cheesy and way better than the ones from the freezer aisle. Our shortcut for crispy edges without the deep fryer: egg roll wrappers! We fill them with a pepperoni, mozzarella and pizza sauce filling, cut into bite-sized pillows, and air fry until golden brown and piping hot. This is the newest appetizer addition to our Better Than Store-Bought series!
The freezer aisle classic, made from scratch!
If frozen pizza rolls were a part of your childhood, you probably remember that they were always either still half frozen in the middle, or so insanely hot that the filling was like molten lava. There's no in between.
But that's part of the fun, and they're such a nostalgic after-school snack that we knew we had to give them a try for our Better Than Store-Bought series! (Pro tip: wash these down with a glass of homemade sprite, then a cosmic brownie.)
We wanted a homemade version that keeps everything we love about them: the thin, crispy shell, the little pillow shape, and the saucy, cheesy pepperoni filling.
Most homemade pizza roll recipes use pizza dough, crescent rolls or tortillas. Those are all delicious, but they're closer to a mini calzone or a pinwheel than a pizza roll. Egg roll wrappers are what give you that thin, bubbly, crackly shell that's so similar to the freezer version.
And we get it...90% of the appeal of the frozen ones is that they're already made, and you can cook up a batch in just minutes. But guess what? You can do the same with these! They freeze wonderfully, so make a big batch and keep them on hand so you have a quick snack in less than 10 minutes.
xoxo, Lexi & Beth
Key Ingredients Needed for Homemade Pizza Rolls
- Egg roll wrappers: Look for the 6x6-inch square ones. They're usually in the refrigerated section near the tofu. You'll need 18 for this recipe (to make 36 pizza rolls).
- Low-moisture mozzarella: The firm block or pre-shredded kind, not fresh mozzarella packed in water, which releases too much liquid as it melts. We shred it finely, then chop it up even further with a knife so it evenly incorporates into the filling. We also add in a little parmesan both in the filling and on top after air frying.
- Pizza sauce: Homemade or store-bought are both fine! The key here is just cooking it down so that some of the moisture cooks out and it becomes a thick paste, which is what keeps it from bursting out of the pizza rolls. We add a little extra Italian seasoning, garlic powder and red pepper flakes for more flavor.
- Cornstarch: Just a small amount soaks up extra moisture and thickens the filling as it heats, so the filling doesn't leak out.
- Pepperoni: We chop it super finely so you get pepperoni in every bite! If the pieces are too big, it will be difficult to seal the filling in the pizza roll. For a vegetarian version, just leave it out and add in more cheese, or sub with a meat-free alternative.
How to Make Homemade Air Fryer Pizza Rolls
Cook down the sauce
Cook down the pizza sauce, Italian seasoning, garlic powder and red pepper flakes over medium-low heat until it's thick and reduced to about ½ cup. You'll know it's ready when you drag a spatula through the sauce and the line holds for a moment before it runs back together.
Mix the filling
Stir together both cheeses and cornstarch. Stir in the chopped pepperoni and the thickened sauce.
Fill and seal the wrappers
Lay one egg roll wrapper on a flat surface and picture it divided into four squares. Into the center of each square, scoop ½ tablespoon of filling. Using a pastry brush or your finger, brush water generously over the wrapper, around each mound of filling and all the way out to the edges. Lay a second wrapper on top, gently press the filling flat, then press down firmly around all four mounds to seal.
Cut and trim
With a pizza cutter or a sharp knife, cut the sealed wrappers into four pizza rolls. Trim each one so there's only about ⅛ to ¼ inch of border around the filling. The reason for this is that you don't want a bunch of plain egg roll wrapper with no filling around your pizza roll! The edges also tend to burn faster than the center.
Air fry and enjoy!
Arrange the pizza rolls in a single layer in your air fryer (we can usually fit about 9) and brush the center of each one with oil. Don't get too much oil on the edges. As mentioned above, they tend to burn faster than the center, and oil only helps that happen.
Air fry at 350˚F for 6 to 8 minutes, until golden brown and very crispy. We like to serve them warm with an extra sprinkle of parmesan and dipped in more pizza sauce, but they're perfect plain, straight from the air fryer!
Can you freeze homemade pizza rolls?
Yes, you can meal prep a big batch and freeze them! Assemble the pizza rolls, then freeze them in a single layer (not touching) on a sheet pan lined with parchment paper. Once fully frozen, transfer them to a freezer bag or airtight container and freeze for up to 3 months. You can air fry them straight from the freezer, they may just need an extra 2-3 minutes to get golden brown.
Top Tips from the CK Test Kitchen!
- Storage: Store cooled pizza rolls in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350˚F for 2 to 3 minutes, until hot and crispy again.
- Brush water all the way to the edges. Water is what glues the egg roll wrapper together and keeps the filling from bursting out in the air fryer. If there are any dry spots, just dip your finger in water to wet the wrapper as needed. You can be liberal with the amount of water – it's almost impossible to overdo it.
- Yes, 350˚F is correct! We tested this recipe at SO many different temperatures, and although a lot of air fryer recipes run hotter, we consistently found that 350˚F was the best temp for keeping the egg roll wrappers from browning too quickly. The lower temperature gives the cheese time to melt before the outside gets too dark. We also tested this recipe in the oven and prefer the air fryer (better crispy exterior), but if you do use the oven, 350-375˚F is the right temp.
- Why did my pizza rolls burst open? This usually comes down to the seal (not enough water, or some of the edges weren't fully closed), or too much filling. This can also happen if the sauce isn't cooked down enough.
More Snacks You'll Love
We can't wait for you to make these homemade pizza rolls in your own home! If you do, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @crowded_kitchen on Instagram. We can't wait to see what you're cooking!
📖 Recipe
Homemade Air Fryer Pizza Rolls
Ingredients
Equipment
Method
- To a small saucepan, add the pizza sauce, Italian seasoning, garlic powder and red pepper flakes and bring to a simmer over medium-low heat, stirring occasionally and cooking down until the sauce is thickened and reduced to about ½ cup. It's done when you can run a spatula through the sauce and it doesn't immediately run back together.
- In a large bowl, stir together the mozzarella, parmesan and cornstarch, then add in the chopped pepperoni and pizza sauce, stirring until all of the ingredients are well incorporated.
- Place one egg roll wrapper on a flat surface. Portion ½ tablespoon (1 ½ tsp) of filling onto the center of all four quadrants so they're evenly spaced.
- Using a pastry brush or your finger, brush a liberal amount of water all around the filling and edges of the egg roll wrapper. Go all the way to the very edges of the filling (this is necessary to make sure the edges seal fully so the filling doesn't burst out while cooking).
- Place another egg roll wrapper on top and use your hands to gently flatten out the filling, then seal all four quadrants. Using a pizza cutter or a knife, cut into four separate pizza rolls. Then, trim the edges of each pizza roll on all four sides so there's only about ⅛-1/4-inch around the filling. Make sure the edges are all well sealed.
- Repeat with all remaining egg roll wrappers.
- Preheat air fryer to 350˚F. Place a single layer of pizza rolls in the air fryer and brush the tops with oil (don't brush too much oil on the edges, just the center, otherwise they may burn too quickly).
- Air fry for 6-8 minutes, until golden brown and very crispy. Repeat with remaining pizza rolls.
- Serve warm with more pizza sauce and (optional) parmesan sprinkled on top.
Notes
- Batches: We can usually fit about 9 pizza rolls in our air fryer at a time, so plan on about 4 batches. The cook time listed is per batch.
- Oven: We prefer the air fryer for the crispiest exterior, but you can also bake these at 350 to 375˚F until golden brown. (I haven't tested an exact bake time, but it should take a few extra minutes compared to the air fryer, and you should also flip them over halfway through.)
- Make it vegetarian: Leave out the pepperoni and add more cheese, or use a meat-free alternative.
- To freeze: Assemble the pizza rolls, then freeze in a single layer (not touching) on a parchment-lined sheet pan. Once frozen, transfer to a freezer bag or airtight container for up to 3 months. Air fry straight from the freezer, adding 2 to 3 minutes.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, air fry at 350˚F for 2 to 3 minutes, until crispy again.
Comments
No Comments