Air fryer recipe · Breakfast
Breakfast Pizza Rolls
Rolled dough stuffed with tomato, cheese and herbs.
- 14 minTotal time
- 180°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 215kcal
- 7.3 gprotein
- 29.5 gcarbs
- 7.2 gfat
- 1.8 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- flour200 g
- cheese80 g
- tomato2
- onion1
- olive oil1 tbsp
Method
Make the dough
Mix the flour with a pinch of salt and enough water to form a soft dough. Rest it for ten minutes, then roll it out thin. The rest lets the dough relax so it rolls out easily and the rolls hold a neat spiral shape once sliced.
Add the filling
Spread the chopped tomato and onion over the rolled dough, then scatter the grated cheese on top. Leave a clear border along one edge, because a filling-free strip is what lets the roll seal shut and stops the cheese leaking out.
Roll and slice
Roll the dough up into a tight log, then slice it into thick rounds and brush the tops with olive oil. Rolling it snugly keeps the layers together so the rounds hold their swirl, and the oil helps the tops crisp and colour.
Air fry
Place the rounds in the basket with space between them and air-fry at 180°C for 14 min until the dough is cooked through and the tops are golden and crisp. The gaps let the hot air reach the sides so they firm up rather than staying doughy where they touch.
