Air Fryer Pepperoni and String Cheese Tortilla Rolls (Print-Friendly Version)
Small flour tortillas wrap pizza sauce, pepperoni and a stick of cheese for an air-fryer snack. Roll firmly and cook in uncrowded batches with the seams underneath. Start checking before the original timer ends because tortilla thickness and air fryers vary.
ADVERTISEMENT
in-article · In-Article — 336x280 / 300x250 desktop · 300x250 / 320x50 mobile
House placeholder — AdSense units launch here# Ingredients You’ll Need:
→ Main Ingredients
01 -
8 tortillas (flour, soft, taco-sized)
02 -
1/2 cup of sauce for pizza
03 -
6 oz of sliced pepperoni (10 slices per wrap)
04 -
8 pieces of string cheese (at room temperature)
05 -
2 to 3 teaspoons of olive oil (extra virgin)
# How to Make It:
01 -
Spread one tablespoon of pizza sauce over each tortilla, leaving a narrow clean border.
02 -
Divide the six ounces of ready-to-eat pepperoni evenly among them.
03 -
Place one string cheese stick along one edge of each tortilla.
04 -
Roll snugly and set seam-side down. Brush the tops lightly with the measured olive oil.
05 -
Preheat the air fryer to 375°F according to its instructions.
06 -
Arrange an uncrowded batch in the basket with seams underneath.
07 -
Check after five minutes and continue as needed until crisp and the cheese is warm and melted, watching closely near nine to ten minutes.
08 -
Repeat with the remaining rolls. Rest briefly so the filling is not painfully hot before serving.
# Extra Suggestions:
01 -
The half cup provides one tablespoon for each of eight tortillas.
02 -
Use the total six ounces divided among the eight rolls.
03 -
Take it out only while preparing the rolls.
04 -
Use pliable tortillas and set the seam directly against the basket. Divide the half cup of pizza sauce into eight one-tablespoon portions before rolling. Each tortilla receives one cheese stick and a share of the measured pepperoni; slice counts vary by brand, so weight is the more useful guide. Roll firmly and begin seam-side down, leaving airflow between the rolls. Check after the first five minutes because thin tortillas can brown rapidly. Turn only if needed for even color and stop when the shell is crisp and the center is hot. Let the cheese settle briefly before biting or cutting, since melted cheese can be much hotter than the tortilla.