Prep the air fryer: Preheat to 375°F (190°C) for 3–5 minutes. Lightly spray the basket with nonstick spray to prevent sticking.

Portion the dough: On a lightly floured surface, roll out the pizza dough into a rectangle about 1/4 inch thick. Cut into 16 squares for snack-size balls or 12 for larger ones.

Fill the centers: Add a small dollop of pizza sauce (about 1/2 teaspoon) to the center of each dough square. Top with a cube of mozzarella and a piece or two of pepperoni or a spoonful of cooked sausage, if using. Don’t overfill—it’ll burst during cooking.

Seal the balls: Bring the corners of the dough up and over the filling. Pinch the seams tightly to seal, then roll gently between your palms to form a smooth ball. Place seam-side down on a plate.

Season the tops: Brush each ball with olive oil or melted butter. Sprinkle with garlic powder, Italian seasoning, and a little grated Parmesan. Add a pinch of red pepper flakes if you like heat.

Air fry in batches: Arrange the balls in a single layer in the basket with space between them. Cook for 7–9 minutes, or until golden brown and puffed. Check at minute 6 to prevent over-browning.

Finish and serve: Let them cool for 2–3 minutes. Garnish with chopped basil or parsley and more Parmesan. Serve with warm pizza sauce or marinara for dipping.