Preheat the air fryer: Set to 375°F (190°C) for about 3 minutes. A hot basket helps the tortillas crisp right away.

Warm the tortillas: Microwave the stack for 20–30 seconds or briefly heat in a dry skillet.

Warm tortillas are more flexible and won’t crack when you roll.

Prep the filling: In a bowl, mix shredded mozzarella with a pinch of Italian seasoning and garlic powder. This adds flavor to every bite.

Spread the sauce: Lay a tortilla flat and spread a thin line of pizza sauce down the center—about 1 tablespoon. Don’t overdo it; too much sauce causes leaks.

Add cheese and toppings: Sprinkle 2–3 tablespoons of mozzarella over the sauce, then add pepperoni or other toppings. Keep everything in a narrow strip.

Roll tightly: Fold one side over the filling and roll snugly into a taquito.

Place seam-side down. Repeat with remaining tortillas.

Brush or spray: Lightly brush each taquito with olive oil or spray with cooking spray. For extra flavor, dust with grated Parmesan and a pinch of Italian seasoning.

Air fry in batches: Arrange taquitos seam-side down in a single layer in the basket.

Don’t overcrowd. Cook 6–8 minutes, flipping halfway, until golden and crisp.

Check doneness: Cheese should be melted and edges browned. If needed, add 1–2 more minutes.

Serve hot: Let cool for 2 minutes to set, then serve with warm pizza sauce or ranch.

Add red pepper flakes if you like heat.