Prepare Your Workspace and Dough:
* Lightly flour a clean, dry work surface (like a large cutting board or countertop).
* If using refrigerated pizza dough that needs to come to room temperature, take it out of the fridge about 15-20 minutes before you plan to start. This makes it easier to roll.
* Unroll or unpack your pizza dough onto the floured surface. If it’s a ball, use a floured rolling pin to roll it out into a rectangle, approximately 1/8 to 1/4 inch thick. Aim for a shape that’s easy to cut into smaller, uniform pieces (e.g., a 12×16 inch rectangle).

2. Cut the Dough:
* Using a pizza cutter or a sharp knife, cut the dough into small, even rectangles or squares. For classic pizza roll size, aim for pieces around 2×3 inches or 3×3 inches. You should get roughly 16-24 pieces depending on the size you cut and the total amount of dough. Don’t worry if they’re not perfectly uniform; rustic charm is part of the homemade appeal!

3. Assemble the Pizza Rolls:
* Sauce: Spoon a small amount of pizza sauce (about 1/2 to 1 teaspoon) onto the center of each dough piece. Be careful not to add too much, as this can make sealing difficult and cause them to leak during cooking. Leave a small border (about 1/4 to 1/2 inch) around the edges clear of sauce.
* Cheese: Sprinkle a pinch of shredded mozzarella cheese (and Parmesan, if using) over the sauce. Again, don’t overfill!
* Pepperoni: Place a few mini pepperoni slices or pieces of chopped pepperoni on top of the cheese.
* Seasoning: Lightly sprinkle a tiny bit of Italian seasoning and garlic powder (if using) over the fillings.

4. Seal the Rolls (Crucial Step!):
* This is the most important step to prevent your delicious fillings from oozing out in the air fryer.
* Method 1 (Folding): Gently fold one side of the dough rectangle over the filling to meet the other side, forming a smaller rectangle or a half-moon shape.
* Method 2 (Rolling): If your pieces are more rectangular, you can place the filling slightly off-center, fold in the shorter sides, and then roll it up like a tiny burrito or egg roll.
* Sealing: Firmly press the edges together to seal them. You can use your fingers, or for a more secure seal and a decorative edge, use the tines of a fork to crimp the edges. If the dough isn’t sticking well, lightly dab the edges with a tiny bit of water before pressing them together. Ensure there are no gaps.
* Optional Egg Wash for Sealing: If using the egg wash, lightly brush it along the edges before sealing. This not only helps them stick but also promotes browning.

5. Prepare for Air Frying:
* If your air fryer model requires preheating, preheat it to 380°F (190-195°C) for about 3-5 minutes.
* Lightly brush the tops of the sealed pizza rolls with olive oil or give them a quick spray with cooking spray. This helps them get extra crispy and golden. If you used an egg wash for sealing, you can brush the tops with the remaining egg wash.

6. Air Fry the Pizza Rolls:
* Carefully place the pizza rolls in the air fryer basket in a single layer. Do not overcrowd the basket! Work in batches if necessary to ensure even cooking and crisping. Leave a little space between each roll for air circulation.
* Air fry at 380°F (190-195°C) for 6-10 minutes. The exact time will vary depending on your air fryer model, the size of your pizza rolls, and how golden you like them.
* Check and Flip (Optional but Recommended): Around the halfway mark (3-5 minutes), gently shake the basket or use tongs to flip the pizza rolls. This helps them cook evenly on all sides.
* Continue air frying until they are golden brown, crispy, and the filling is hot and bubbly. You might see a tiny bit of cheese or sauce peeking out, which is perfectly fine.

7. Cool and Serve:
* Once cooked, carefully remove the pizza rolls from the air fryer basket. They will be very hot!
* Let them cool for a few minutes before serving, as the filling will be molten. This brief cooling period also allows the crust to crisp up further.
* Repeat with any remaining batches of pizza rolls