• Prepare the pizza dough following my recipe, divide the dough in half.
• On a floured surface, roll half of the dough into a 10x12-inch rectangle and brush 1 teaspoon olive oil on top of the dough to prevent the fillings from getting the dough soggy.
• Poke the dough with your fingers, then spread 1/3 cup pizza sauce, leaving 1 inch empty from the sauce on the sides. Then top with 1/2 cup shredded cheese and 1/2 sundried tomatoes.
• Tightly roll the dough into a cylinder as you would for cinnamon rolls, starting from the long sides of the rectangle. Pinch the top to seal the seam.
• Place the log onto a chopping board, seam down, and freeze for 15 minutes. This makes the roll easier to slice and prevents the filling from running out when slicing.
• Slice it into twelve 1-inch thick rolls and pinch the bottom of each pizza roll bottom to seal - see my picture above in this post for visual guidance.
• Spray the air fryer basket with cooking oil - avocado or olive oil.
• Rub olive oil at the bottom of each pizza rolls to prevent them from sticking to the basket, then place in a single layer in the air fryer basket. Make sure they don't touch each other.
• Air fry at 390°F (200°C) for 11-12 minutes or until golden brown and crispy.
• Remove from the basket and cool down on a wire rack for a few minutes before serving.
• Repeat these steps with the remaining pizza dough to form 12 more pizza rolls or freeze leftover pizza dough in an airtight container and thaw the day before using.

Storage

• Store the cooked pizza rolls in the fridge for up to 4 days in an airtight container and rewarm in an air fryer for 5-6 minutes at 350°F (180°C).
• Freeze leftover pizza rolls in an airtight container and place the cooked frozen pizza rolls in the air fryer basket at 400°F (200°C) for 10-12 minutes to rewarm.