Preheat your air fryer: Set it to 330°F (165°C). If your model doesn’t have a preheat setting, let it run for 3 minutes empty. A warm basket helps the dough puff evenly.

Prep the dough: Open the can and gently separate the triangles on a clean surface. If any seams split, pinch them back together.

Add fillings (optional): Place a small amount—no more than 1 teaspoon for shredded cheese or 1 thin slice of meat—near the wide end. Don’t overfill or they’ll pop open.

Roll them up: Start at the wide end and roll toward the tip. Curve slightly into a crescent shape. Tuck the tip under to help it stay closed.

Lightly grease the basket: Brush or spray the air fryer basket with a bit of oil to prevent sticking. Avoid aerosol sprays that can damage nonstick; use a pump sprayer or brush.

Arrange in the basket: Place rolls seam-side down, leaving space between each for air flow. Work in batches if needed. Crowding leads to uneven browning.

Air fry: Cook at 330°F (165°C) for 6 to 8 minutes. Check at 5 minutes. They’re done when they’re puffed and deep golden on top and bottom.

Finish with butter: Brush hot rolls with melted butter and a pinch of flaky salt for savory, or a sprinkle of sugar for sweet. This step adds shine and flavor.

Cool briefly: Let them rest 2 minutes. The insides finish setting, so they won’t deflate when you bite in.