Bring the dough to room temp: Let the dough sit out for 30–45 minutes. Warm dough rolls out easier and won’t snap back.

Prep the air fryer: Preheat to 375°F (190°C) for 3–5 minutes. A hot basket helps crisp the bottom.

Roll the dough: Lightly flour your surface. Roll the dough into a 10x14-inch rectangle, about 1/4 inch thick.

Spread the sauce: Spoon a thin layer of pizza sauce over the dough, leaving a 1/2-inch border on one long edge.

Add cheese and toppings: Sprinkle mozzarella, parmesan, seasoning, and garlic powder. Add toppings evenly. Avoid overloading to prevent leaks.

Roll it up: Starting from the long side opposite the border, roll into a tight log. Press the seam to seal. Brush the seam with a little water if needed.

Chill briefly: Place the log in the freezer for 10 minutes. This firms it up and makes cleaner slices.

Slice the wheels: Cut into 1-inch pieces using a sharp knife or serrated blade. You’ll get about 12–14 wheels.

Oil and arrange: Brush the basket with olive oil or line with parchment designed for air fryers. Arrange wheels cut-side up with a little space between them.

Air fry: Cook at 375°F (190°C) for 7–10 minutes, flipping halfway. They’re done when the edges are golden and the cheese is bubbly.

Finish and serve: Brush with a touch of olive oil, sprinkle extra parmesan or red pepper flakes, and serve warm with marinara or ranch.