Preheat the air fryer: Set it to 380°F (193°C). Let it heat while you assemble the sticks so they start crisping right away.

Prep the dough: On a lightly floured surface, roll the pizza dough into a rectangle about 10x14 inches. If using tortillas, skip the rolling—just lay them flat.

Season the base: Brush a thin layer of olive oil over the surface. Sprinkle with garlic powder, Italian seasoning, a little salt, and black pepper. This boosts flavor in every bite.

Add sauce sparingly: Spread a thin layer of pizza sauce, leaving a 1/2-inch border. Too much sauce will make the sticks soggy and leak in the air fryer.

Layer the cheese and fillings: Scatter mozzarella evenly, then add pepperoni if using. Add a pinch of red pepper flakes for heat. Sprinkle with Parmesan.

Roll and seal: Starting from the long edge, roll the dough into a tight log. Pinch the seam to seal. If using tortillas, roll snugly and seal with a dab of sauce or a light brush of water.

Slice into sticks: Cut into 10–12 pieces, each about 1 to 1.5 inches wide. Place seam-side down to help keep them closed.

Lightly oil: Spray or brush the tops with a little oil. This encourages a crisp, golden exterior.

Air fry in batches: Arrange sticks in a single layer in the basket, leaving space between each. Cook for 7–10 minutes, flipping halfway, until golden and bubbling at the edges. Tortilla sticks may need just 5–7 minutes.

Check doneness: Look for a deep golden color and melted cheese. If needed, add 1–2 minutes more. Avoid overcooking; they brown fast at the end.

Garnish and serve: Sprinkle with fresh basil or parsley. Serve hot with warm pizza sauce for dipping.