🍕 Extra-Crispy Air-Fried Loaded Pizza Pinwheel Bites 🥓 (Snacks)

Unroll your pizza dough on a sheet of parchment paper into a uniform rectangle. Spread the thick pizza sauce into an ultra-thin layer, leaving a 1/2-inch border at the top edge. Sprinkle the shredded Mozzarella, minced pepperoni, and garlic powder evenly across the sauce. Do not over-sauce or the dough will dissolve.

Starting from the long edge closest to you, roll the dough upward forcefully into a dense, tight log. Pinch the seam firmly along the entire edge to seal. Wrap the log tightly in plastic wrap and transfer it directly to the freezer for 15 minutes. Chilling solidifies the cheese matrix for a clean slice.

Remove the log and slice it with a razor-sharp serrated knife into uniform 1/2-inch thick pinwheel discs. Set up your station: Dust both flat faces of each pinwheel in cornstarch. Submerge completely in the egg bath, then plunge directly into the Italian-seasoned Panko and Parmesan dust, pressing forcefully to build a dense perimeter shield.

Preheat your air fryer to 190°C (375°F). Arrange the coated pinwheels flat in a strict single layer inside the basket. Spray the tops generously with cooking oil spray until the dry white crumbs turn translucent. Air fry for 7–8 minutes, flipping them carefully with tongs at the 4-minute mark.

Watch through the window as the intense downward air currents violently polymerize the Parmesan shell into a deeply crusted armor. They are officially done when the outer casing looks golden-brown and feels completely unyielding. Let them rest for 2 minutes to allow the molten cheese to stabilize. Serve roaring hot alongside warm marinara!