35-Minute Air Fryer Crispy Pizza Stuffed Chicken Roll-Ups You’ll Crave

Oh my gosh, you have to try these Air Fryer Crispy Pizza Stuffed Chicken Roll-Ups! They’re my go-to when I want something quick, cheesy, and packed with that irresistible pizza flavor—without the guilt. Picture this: juicy chicken rolled up with melty mozzarella, spicy pepperoni, and a tangy marinara kick, all wrapped in a golden, crispy crust. I swear, the first time I made these, my family practically licked their plates clean. And the best part? The air fryer gives them that perfect crunch without all the oil. Trust me, once you try these, they’ll be on repeat in your kitchen too!

Why You’ll Love These Air Fryer Crispy Pizza Stuffed Chicken Roll-Ups

Okay, let me count the ways these little roll-ups will steal your heart (and stomach)! First off, they’re crazy quick—ready in under 35 minutes, which is faster than pizza delivery. That crispy, golden coating? Pure crunchy perfection, thanks to the air fryer magic. And oh, the cheesy, pepperoni-packed filling—it’s like biting into your favorite slice, but wrapped in tender chicken. Plus, cleanup is a breeze (no greasy pans!). Even my picky eater begs for these. Win-win, right?

Ingredients for Air Fryer Crispy Pizza Stuffed Chicken Roll-Ups

Gather these simple ingredients – I promise you probably have most already! The magic is in the quality and measurements, so don’t eyeball it. You’ll need:

• 4 boneless, skinless chicken breasts (about 6 oz each – pound them to ¼” thickness)
• 1 cup shredded mozzarella (the good kind that melts in strings!)
• ½ cup pepperoni slices (I use mini ones – they roll easier)
• ¼ cup marinara sauce (your favorite jarred or homemade)
• 1 cup breadcrumbs (Italian-seasoned adds extra flavor)
• ½ cup grated Parmesan (the powdery kind sticks best)
• 1 egg, beaten (just one – it’s plenty for coating)
• 1 tbsp olive oil (for that golden crisp)
• Salt & pepper (season every layer!)

Equipment You’ll Need

No fancy gadgets here—just the basics! Grab your air fryer (of course), a meat mallet or rolling pin to flatten those chicken breasts, a couple of mixing bowls, and some trusty toothpicks to keep those roll-ups from unraveling. That’s it—let’s get cooking!

How to Make Air Fryer Crispy Pizza Stuffed Chicken Roll-Ups

Ready to turn simple ingredients into pure magic? Follow these easy steps – I promise, it’s way simpler than it looks! The key is taking it one step at a time, just like I do when I’m teaching my kids to cook (though they’re usually too busy sneaking pepperoni slices).

Step 1: Prepare the Chicken

First, lay those chicken breasts between two sheets of plastic wrap – this is your stress relief moment! Pound them evenly to about ¼-inch thickness using a meat mallet or rolling pin. Don’t go wild – we want them thin, not shredded. Season both sides with salt and pepper, like you’re giving them a little flavor hug.

Step 2: Add the Pizza Fillings

Now for the fun part – the pizza party! Spread about 1 tablespoon of marinara on each flattened breast, leaving a ½-inch border (or it’ll ooze out). Sprinkle with mozzarella – I’m generous here – then layer on 4-5 pepperoni slices. Roll them up tight like a sleeping bag, tucking in the sides as you go. Secure with 2-3 toothpicks – seriously, don’t skip this or you’ll have a cheesy explosion!

Step 3: Coat and Cook

Mix breadcrumbs, Parmesan, and Italian seasoning in a shallow dish. Dip each roll in beaten egg, letting excess drip off, then roll in crumbs until fully dressed. Lightly spray your air fryer basket with oil (trust me, it helps!). Cook at 375°F for 15-18 minutes, flipping halfway, until they’re golden brown and the chicken hits 165°F inside. That sizzling sound? Pure happiness.

Tips for Perfect Air Fryer Crispy Pizza Stuffed Chicken Roll-Ups

Listen, I’ve made these enough times to know a few tricks! First, double up those toothpicks – nothing’s sadder than a roll-up unraveling mid-cook. And always, always check the internal temp with a meat thermometer – 165°F means juicy, safe chicken. Oh, and that extra marinara for dipping? Non-negotiable. It’s like a flavor safety net for any rogue cheese escapes!

Variations for Air Fryer Crispy Pizza Stuffed Chicken Roll-Ups

The beauty of these roll-ups? You can tweak them like your favorite pizza toppings! Swap mozzarella for gooey provolone or spicy pepper jack. Not a pepperoni fan? Try sautéed mushrooms, black olives, or even spinach and feta for a veggie twist. Heck, I’ve even stuffed them with BBQ sauce and cheddar when I’m feeling wild – your air fryer adventure awaits!

Serving Suggestions

These roll-ups are stars on their own, but oh, the sides you can pair them with! I love a crisp Caesar salad for contrast, or garlicky roasted broccoli when I’m feeling virtuous. For full pizza night vibes? Warm garlic knots dunked in extra marinara—because why stop at one carb? My kids go nuts when I serve them with sweet potato fries. Honestly, anything goes—just don’t forget napkins for the inevitable cheese strings!

Storage and Reheating

Got leftovers? Lucky you! These roll-ups keep beautifully in the fridge for up to 3 days in an airtight container. When reheating, skip the microwave—it’ll make them soggy. Instead, pop them back in the air fryer at 350°F for 3-4 minutes to revive that perfect crunch. They might even taste better the second day!

Nutritional Information

Just a heads up—these numbers are ballpark estimates since brands and ingredient sizes vary. My rule? If you’re counting macros, always check your specific products. But hey, with all that protein-packed chicken and melty cheese, I call it a win either way!

Common Questions About Air Fryer Crispy Pizza Stuffed Chicken Roll-Ups

Can I bake these instead of using an air fryer? Absolutely! Bake at 375°F for 25-30 minutes on a parchment-lined sheet. They won’t get quite as crispy, but still delicious. Just spritz with oil before baking for extra crunch.

Can I use chicken thighs? You bet—thighs work great! Just flatten them well (they’re trickier to roll) and cook a few minutes longer. The extra fat makes them super juicy, though I prefer breasts for neat presentation.

Help! My roll-ups keep unrolling! Two words: more toothpicks. I use 3-4 per roll, inserted diagonally like tiny stitches. Let them rest 5 minutes after cooking before removing—the cheese firms up.

Can I prep these ahead? Yes! Assemble (but don’t coat) up to a day ahead. Store covered in the fridge. Add breadcrumbs right before cooking so they stay crisp.

Why is my coating falling off? Pat the chicken dry before stuffing, and let excess egg drip off before breading. A light spray of oil before cooking helps glue it all together!

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