10 Top Pillsbury Air Fryer Dishes to Explore

Air fryer magic meets Pillsbury convenience! These 10 easy dishes turn canned dough into crispy, golden comfort food in minutes. Perfect for busy weeknights or lazy weekends, each recipe is a game-changer. Ready to transform your dinner routine? Let’s dive in!

Air Fryer Pillsbury Cinnamon Rolls

Under the golden glow of the air fryer, these Pillsbury cinnamon rolls puff up into tender spirals with crisp edges, a delightful shortcut to homemade comfort.

Serving: 4 | Prep Time: 2 minutes | Cooking Time: 8 minutes

Ingredients

For the Cinnamon Rolls

• 1 can (16.3 oz) Pillsbury Grands! Cinnamon Rolls with Cream Cheese Icing – I prefer the Grands! for their extra fluffiness
• Cooking spray – avocado oil spray is my go-to for its neutral flavor

Instructions

1. Preheat the air fryer to 350°F (175°C) for 3 minutes.
2. Lightly spray the air fryer basket with cooking spray.
3. Separate the cinnamon rolls and place them in the basket, leaving at least 1 inch of space between each for proper air circulation.
4. Air fry at 350°F for 6–8 minutes, until golden brown and cooked through. Tip: Check at 6 minutes; ovens vary, so add time if needed for a deeper color.
5. Remove the basket and let the rolls cool for 2 minutes. Tip: Use silicone tongs to handle them gently.
6. Spread the cream cheese icing evenly over the warm rolls. Tip: For extra gooeyness, submerge the unopened icing packet in hot water for 10 seconds before spooning.

Drizzle any remaining icing over the top for a glorious finish. The rolls emerge with a crackly exterior and soft, pillowy interior, each bite a balance of buttery cinnamon and tangy cream cheese. Serve them warm with a steaming cup of coffee for an indulgent breakfast or dessert.

Air Fryer Pillsbury Biscuit Mini Pizzas

Even on the busiest weeknights, you deserve a dinner that feels both effortless and indulgent. These air fryer mini pizzas transform humble Pillsbury biscuits into a delightfully crisp, personal-sized crust, topped with rich marinara and gooey mozzarella for a meal that’s ready in under 20 minutes.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 10 minutes

Ingredients

• 1 can (16.3 oz) Pillsbury Grands! Southern Homestyle Buttermilk Biscuits (8 count) — I love the flaky layers for a hearty crust)
• ½ cup your favorite marinara sauce — a good-quality jarred or homemade works beautifully
• 1½ cups shredded whole-milk mozzarella cheese — for that irresistible stretch and creamy flavor
• Optional: ¼ cup mini pepperoni slices or fresh basil leaves, for topping — I usually add pepperoni for a classic touch
• 1 tablespoon extra-virgin olive oil — to brush the biscuit tops for golden crispness
• ¼ teaspoon garlic powder — for a subtle savory depth

Instructions

1. Preheat your air fryer to 375°F (190°C) for at least 3 minutes. This ensures even cooking.
2. Separate the 8 biscuits and place them on a clean work surface. Gently flatten each biscuit into a 4-inch round using your fingertips — keep the edges slightly thicker to hold the toppings.
3. In a small bowl, stir the olive oil and garlic powder together. Lightly brush the tops of each biscuit round with this mixture; this step adds a beautiful golden sheen and a hint of flavor.
4. Spoon about 1 tablespoon of marinara sauce onto each biscuit, spreading it almost to the edge but leaving a ½-inch border for the crust.
5. Sprinkle about 3 tablespoons of shredded mozzarella over each sauced biscuit. If using pepperoni, arrange 3–4 slices on top of the cheese.
6. Place 4 mini pizzas in the air fryer basket in a single layer, ensuring they don’t touch. Cook for 8–10 minutes, until the biscuits are puffed and golden brown and the cheese is bubbling. Rotate the basket halfway through for even browning.
7. Transfer the cooked pizzas to a wire rack and let them cool for 2 minutes before serving. Repeat with the remaining pizzas.

Golden and crisp on the bottom, with a tender, buttery crumb and perfectly melted cheese, these mini pizzas are a weeknight revelation. Serve them with a side salad for a balanced meal, or offer them as crowd-pleasing appetizers at your next gathering.

Air Fryer Pillsbury Crescent Roll Pigs in a Blanket

Often reserved for game days or last-minute gatherings, these pigs in a blanket get an elegant upgrade with an air fryer's golden crisp. The buttery, flaky crescent dough encases savory mini sausages, offering a delightful bite that feels both nostalgic and refined.

Serving: 16 | Prep Time: 10 minutes | Cooking Time: 8 minutes

Ingredients

For the Pigs in a Blanket

• 1 can (8 oz) Pillsbury refrigerated crescent rolls (I prefer the original for its classic flaky layers; if using the seamless sheet, cut into 8 triangles yourself)
• 8 Lit'l Smokies smoked sausages (or your favorite mini cocktail sausages; I like the beef ones for a richer flavor)
• 1 large egg (room temperature, for a smooth wash that won't clump)
• 1 tablespoon water
• Flaky sea salt, such as Maldon (for a delicate crunch and finishing touch)

Instructions

1. Preheat the air fryer to 350°F (175°C) for 3 minutes. Tip: Preheating ensures even cooking and maximum crispiness on the dough.
2. On a clean work surface, unroll the crescent dough and separate into 8 triangles. If the dough is too sticky, lightly dust with flour—but I find it easier to work with when chilled.
3. Place one sausage at the wide end of each triangle. Roll toward the point, tucking the tip underneath. Ensure the seam is on the bottom to prevent unrolling during cooking.
4. In a small bowl, whisk together the egg and water until well combined. Brush each pig in a blanket with the egg wash, covering all exposed dough. Tip: Apply a thin, even layer; too much wash can pool and create a soggy spot.
5. Sprinkle a pinch of flaky sea salt over each piece.
6. Arrange pigs in a blanket in a single layer in the air fryer basket, leaving space between each for air circulation. Cook at 350°F for 8 minutes, flipping halfway through, until golden brown and puffed. Tip: Cook in batches if needed to avoid overcrowding, which leads to uneven browning.
7. Remove from air fryer and let cool for 2 minutes before serving. Serve warm with your favorite mustard or honey dijon for dipping.

Just when you thought the classic appetizer couldn't be improved, the air fryer delivers an irresistibly crisp exterior while keeping the inside tender and savory. The flaky layers of crescent dough and the smoky sausage create a harmonious bite that’s perfect for any gathering—from casual movie nights to elegant cocktail parties.

Air Fryer Pillsbury Garlic Bread Knots

During a busy weeknight, these Air Fryer Pillsbury Garlic Bread Knots come together in a flash, delivering crisp, buttery perfection. Draped in a garlic-herb butter and finished with a whisper of Parmesan, they're the kind of side dish that elevates any simple meal.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 8 minutes

Ingredients

• 1 (11-ounce) can Pillsbury refrigerated breadsticks (I find these to be the most consistent for knotting)
• 1/4 cup unsalted butter, melted (I always use European-style for richer flavor)
• 3 cloves garlic, minced (fresh is non-negotiable here)
• 2 tablespoons finely chopped fresh parsley (flat-leaf for brightness)
• 2 tablespoons grated Parmesan cheese (the good stuff, not the green can)
• 1/4 teaspoon kosher salt

Instructions

1. Preheat your air fryer to 350°F (175°C) for about 3 minutes.
2. Open the can of Pillsbury breadsticks and separate them into 12 individual strips.
3. Twist each strip into a knot: gently pull the strip, tie it into a loose knot, and tuck the ends underneath.
4. In a small bowl, combine the melted butter, minced garlic, chopped parsley, grated Parmesan, and kosher salt—stir until well blended.
5. Dip each dough knot into the garlic butter mixture, turning to coat evenly, and place them in the air fryer basket in a single layer, spacing about 1 inch apart. (Tip: Work in batches if needed to avoid overcrowding, which prevents crispiness.)
6. Air fry at 350°F for 6 to 8 minutes, turning the knots over halfway through, until they are golden brown and puffed. (Tip: Check at 6 minutes—air fryer times can vary, and you want a deep golden color, not burnt.)
7. Remove the knots from the air fryer and immediately brush with any remaining garlic butter for extra flavor. (Tip: A silicone brush works beautifully for even application.)
8. Transfer to a serving platter and sprinkle with a pinch of additional Parmesan and parsley if desired. Serve warm.

These knots boast a shatteringly crisp exterior with a soft, pillowy interior, each bite suffused with fragrant garlic and nutty Parmesan. They're irresistible alongside a bowl of tomato soup or as a game-day snack—just be prepared for them to vanish in minutes.

Air Fryer Pillsbury Apple Pie Pockets

Venture into the world of effortless dessert-making with these Air Fryer Pillsbury Apple Pie Pockets—a delightful fusion of flaky crust and warm, cinnamon-spiced apple filling. Perfectly golden and airy, they capture the essence of a classic apple pie in a fraction of the time.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 10 minutes

Ingredients

• 1 box (14.1 oz) Pillsbury refrigerated pie crusts (2 crusts) – I like to let them sit at room temperature for 15 minutes for easier handling.
• 1 can (21 oz) apple pie filling – I prefer Comstock or a high-quality brand for consistent texture.
• 1 tablespoon granulated sugar
• 1/2 teaspoon ground cinnamon – freshly ground if possible for deeper flavor.
• 1 large egg – for the wash, I always use organic eggs for a richer color.
• 1 tablespoon water – to thin the egg wash slightly.

Instructions

1. Lightly flour a clean work surface and unroll both pie crusts. Use a 4-inch round cutter to cut 4 rounds from each crust, for 8 total rounds.
2. Spoon about 1½ tablespoons of apple pie filling onto the center of 4 of the rounds, leaving a ½-inch border around the edges.
3. In a small bowl, whisk together the egg and water to create an egg wash. Brush a thin layer around the border of each filled round.
4. Place the remaining 4 rounds on top of the filling. Press the edges gently to seal, then crimp with a fork to ensure a tight seal – this prevents leakage during cooking.
5. Cut 2 small slits on top of each pocket to allow steam to escape. Tip: Chilling the pockets for 10 minutes at this point helps the crust stay flaky.
6. In a separate small bowl, mix the granulated sugar and ground cinnamon. Brush the tops of each pocket with the remaining egg wash, then sprinkle generously with the cinnamon-sugar mixture.
7. Preheat the air fryer to 350°F. Place the pockets in a single layer in the basket, leaving space between each. Cook for 8–10 minutes, until deep golden brown and bubbly.
8. Let the pockets cool in the basket for 5 minutes before transferring to a wire rack. This allows the filling to set slightly without making the crust soggy.

Zestful with each bite, these pockets strike a perfect balance between crispy exterior and luscious interior. Serve them warm with a scoop of vanilla ice cream or a drizzle of caramel sauce for an indulgent treat that feels both nostalgic and refined.

Air Fryer Pillsbury Biscuit Chicken Pot Pie

Golden, flaky biscuits crowning a velvety chicken and vegetable filling—this air fryer rendition of a classic pot pie delivers all the comfort with half the effort. With the Pillsbury shortcut, you can skip the homemade dough and still achieve that irresistible golden crown.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Pot Pie

• 2 tbsp unsalted butter (I use European-style for deeper flavor)
• 1 small yellow onion, diced (about ½ cup)
• 2 medium carrots, diced (1 cup)
• 2 celery stalks, diced (½ cup)
• 3 tbsp all-purpose flour
• 1 cup low-sodium chicken broth (homemade preferred)
• 1 cup whole milk, at room temperature (to prevent lumps)
• 2 cups cooked shredded chicken (rotisserie works beautifully)
• 1 cup frozen peas (no need to thaw)
• ½ tsp dried thyme
• Salt and freshly ground black pepper to taste
• 1 can (16.3 oz) Pillsbury Grands! Flaky Layers biscuits (8 count)

Instructions

1. Preheat air fryer to 375°F.
2. In a medium skillet over medium heat, melt butter. Add onion, carrots, and celery; cook until softened, about 5 minutes. (Tip: Uniform dice ensures even cooking.)
3. Sprinkle flour over vegetables; cook, stirring, for 1 minute.
4. Slowly whisk in chicken broth and milk; cook until thickened, 3-4 minutes. (Tip: Whisk continuously for lump-free sauce.)
5. Stir in chicken, peas, thyme, salt, and pepper. Remove from heat.
6. Pour filling into a greased 8-inch round baking dish.
7. Arrange biscuits on top of filling.
8. Place dish in air fryer basket; cook until biscuits are golden brown and filling is bubbly, 15-20 minutes. (Tip: Rotate dish halfway if needed for even browning.)
9. Let cool 5 minutes before serving.

The biscuits crown the dish with their signature flaky layers, and the creamy filling is studded with tender vegetables. This air-fried pot pie brings weeknight comfort to new heights—serve it with a simple side salad for a complete meal.

Air Fryer Pillsbury Pizza Rolls

Perhaps no snack evokes the nostalgic joy of a childhood pizza party quite like these air fryer Pillsbury pizza rolls. With their golden, flaky crust and molten cheese center, they are elevated from convenience food to a sophisticated bite.

Serving: 12 | Prep Time: 10 minutes | Cooking Time: 8 minutes

Ingredients

• 1 can (13.8 oz) Pillsbury refrigerated classic pizza dough – I love how it bakes up shatteringly crisp in the air fryer.
• 40 slices pepperoni (about 2 oz) – I prefer the mini ones for uniform rolling, but standard slices cut in half work too.
• 1 cup shredded part-skim mozzarella cheese – the low moisture ensures a gooey, not greasy, melt.
• 1/2 cup pizza sauce, for dipping – a good quality jarred sauce saves time; I like one with a hint of garlic.
• 2 tablespoons unsalted butter, melted – this gives that golden finish.
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning

Instructions

1. Preheat the air fryer to 375°F for 3 minutes while you prepare the rolls.
2. Lightly flour a clean work surface. Unroll the pizza dough and gently stretch it into a 12×8-inch rectangle. Cut the dough into 12 equal squares (roughly 2×2 inches each).
3. Place 3-4 pepperoni slices (or halved regular ones) in the center of each square. Top with about 1 tablespoon of shredded mozzarella. Don't overfill, or the cheese may leak during cooking.
4. Brush the edges of each square with a little water. Fold the dough over the filling to form a half-moon or rectangle, pressing the edges to seal tightly. For extra security, crimp with a fork – this prevents the cheese from oozing out.
5. In a small bowl, mix the melted butter with garlic powder and Italian seasoning. Brush this mixture generously over each pizza roll. This step ensures a beautifully browned, fragrant crust.
6. Place the rolls seam-side down in the air fryer basket, leaving at least 1/2-inch space between each – crowding will steam them instead of crisping. Cook in two batches if needed.
7. Air fry at 375°F for 6-8 minutes, until deep golden brown and the cheese is bubbly. Rotate the basket halfway through for even browning. Tip: If your air fryer runs hot, check at 6 minutes; the internal temperature should reach 165°F.
8. Let the rolls cool in the basket for 2 minutes before transferring to a wire rack. This brief rest sets the filling and prevents burns.
9. Warm the pizza sauce in a small bowl in the microwave for 30 seconds, then serve alongside the rolls for dipping.

Much more than a simple snack, these air fryer pizza rolls deliver a satisfying crunch and a burst of savory flavor. Serve them alongside a dollop of warm marinara for dipping, and watch them disappear at your next gathering.

Air Fryer Pillsbury Crescent Roll Breakfast Sandwiches

Yielding a crisp, golden exterior and a warm, cheesy center, these air fryer crescent roll breakfast sandwiches transform a classic canned dough into an elevated morning treat. With minimal effort, you’ll create a satisfying handheld meal that rivals any bakery offering.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 8 minutes

Ingredients

For the Sandwiches

• 1 can (8 oz) Pillsbury Original Crescent Rolls (I prefer the seamless sheet style if available, but the classic perforated triangles work perfectly)
• 4 large eggs, at room temperature for best scrambling
• 1 cup shredded sharp cheddar cheese (white cheddar adds a sophisticated touch)
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter, melted (optional, for brushing)

Instructions

1. Preheat the air fryer to 360°F (182°C) for 3 minutes.
2. In a small bowl, whisk together eggs, salt, and pepper until well combined. Tip: For fluffier eggs, you can add a splash of milk, but I prefer the pure egg flavor here.
3. Scramble the eggs in a nonstick skillet over medium-low heat, stirring gently, until just set but still soft. Remove from heat immediately. Tip: Do not overcook—they will continue cooking in the air fryer.
4. Unroll the crescent dough and separate into 4 rectangles by firmly pressing the perforations together. If using the sheet style, cut into 4 equal squares.
5. On a lightly floured surface, gently stretch each rectangle into a 5×4-inch oval.
6. Place about 2 tablespoons of shredded cheese on one half of each oval, leaving a 1/2-inch border.
7. Divide the scrambled eggs evenly among the four ovals, placing them on top of the cheese.
8. Sprinkle the remaining cheese over the eggs.
9. Fold the other half of the dough over the filling to create a half-moon shape. Press edges to seal, then crimp with a fork for a decorative edge.
10. Brush the tops with melted butter if desired—this promotes a deep golden color.
11. Place sandwiches in the air fryer basket in a single layer, ensuring they do not touch. You may need to work in batches if your basket is small.
12. Air fry at 360°F for 6–8 minutes, or until the dough is puffed and golden brown. Tip: Check at 6 minutes; if not browned enough, add 1–2 minutes.
13. Let cool for 2 minutes before serving.

Nothing compares to the satisfaction of biting into one of these golden pockets warm from the air fryer. The flaky, buttery crescent layers give way to a creamy, savory filling—each bite a harmonious blend of textures that makes a busy morning feel like a leisurely weekend.

Air Fryer Pillsbury Doughnuts

There's something utterly irresistible about a freshly glazed doughnut, especially when it's made from humble biscuit dough and transformed in an air fryer. This clever shortcut yields a delightfully tender crumb with a golden, crisp exterior—no deep-frying required.

Serving: 8 | Prep Time: 10 minutes | Cooking Time: 8 minutes

Ingredients

• 1 can (16.3 oz) Pillsbury Grands! Southern Homestyle Buttermilk Biscuits (8 count)
• 2 tbsp unsalted butter, melted (I prefer European style for richer flavor)
• 1 cup powdered sugar, sifted
• 2-3 tbsp whole milk (start with 2)
• 1 tsp pure vanilla extract
• Nonstick cooking spray (avocado oil spray is my favorite)

Instructions

1. Separate the biscuits and place them on a cutting board. Using a 1-inch round cutter or a small piping tip, cut a hole in the center of each biscuit to form a doughnut shape. Reserve the holes to cook as doughnut holes. (Tip: For perfectly uniform holes, use a small biscuit cutter.)
2. Lightly spray the air fryer basket with nonstick cooking spray. Place the doughnuts in a single layer, leaving space between each. You may need to work in batches. (Tip: Do not overcrowd; air needs to circulate freely for even browning.)
3. Air fry at 350°F for 4–5 minutes, flipping halfway through, until golden brown and puffed. The doughnut holes will cook faster, about 3 minutes. (Tip: Check at 4 minutes; air fryer temperatures can vary.)
4. While the doughnuts are still warm, brush the tops with melted butter. Work quickly so the glaze adheres well. (Tip: Use a pastry brush for even coverage.)
5. In a shallow bowl, whisk together the powdered sugar, 2 tablespoons milk, and vanilla extract until smooth. Add an additional tablespoon of milk if needed for a thin, drizzle-able consistency. (Tip: Sift the powdered sugar to avoid lumps.)
6. Dip the top of each warm doughnut into the glaze, allowing excess to drip off. Place on a wire rack set over a baking sheet to catch drips. Let the glaze set for 5 minutes before serving.

Fluffy, tender, and glistening with a sweet vanilla glaze, these air fryer doughnuts are a revelation. Serve them warm with a cup of strong coffee for a truly indulgent morning treat—or double the batch, because one will never be enough.

Air Fryer Pillsbury Garlic Parmesan Knots

Unquestionably, the allure of warm, garlicky bread knots fresh from the air fryer is irresistible. These Pillsbury Garlic Parmesan Knots transform humble refrigerated breadsticks into golden, buttery bites with a crisp exterior and soft, pull-apart center. Perfect for game day or an easy appetizer, they come together in minutes with minimal effort.

Serving: 8 | Prep Time: 5 minutes | Cooking Time: 8 minutes

Ingredients

For the Knots

• 1 can (11 oz) Pillsbury refrigerated breadsticks
• 2 tablespoons unsalted butter, melted (I prefer using a high-quality European-style butter for richness)
• 2 cloves garlic, minced (freshly minced is essential here; avoid jarred)
• 2 tablespoons grated Parmesan cheese (use freshly grated for the best melt and flavor)
• 1/2 teaspoon dried parsley (or 1 tablespoon fresh, chopped)
• 1/4 teaspoon salt (I use fine sea salt)

Instructions

1. Preheat your air fryer to 350°F (175°C). Allow it to run for 3 minutes to ensure even heat distribution.
2. Open the can of Pillsbury breadsticks and separate the dough into 8 individual strips. (Tip: Gently unroll each strip without tearing; if they stick, wipe the work surface lightly with flour.)
3. Take each strip and tie it into a loose knot, tucking the ends underneath to secure the shape. (Tip: Don't tie too tightly—the dough needs room to expand during cooking.)
4. Place the knots in the air fryer basket in a single layer, leaving at least 1 inch of space between them for proper air circulation. Cook in batches if necessary.
5. Air fry for 6 minutes, then check for doneness. Continue cooking for 1–2 minutes more if not yet golden brown. The knots should be puffed and lightly browned on the outside.
6. While the knots cook, prepare the garlic butter: In a small bowl, combine the melted butter, minced garlic, grated Parmesan, dried parsley, and salt. Stir until well blended.
7. As soon as the knots come out of the air fryer, brush them generously with the garlic butter mixture. (Tip: Brush while still hot so the butter soaks into the crevices.)
8. Serve immediately for the best texture—crispy exterior and soft interior. Garnish with extra Parmesan and parsley if desired.

Crispy on the outside and tender within, these knots boast a rich buttery garlic flavor with a nutty Parmesan finish. Pair them with warm marinara sauce for dipping or serve alongside a hearty pasta dish for a complete meal that feels both elegant and effortless.

Conclusion

A perfect way to make weeknight dinners exciting with minimal fuss. I hope these air fryer gems bring joy to your kitchen. Which one will you try first? Drop a comment below and share this roundup on Pinterest to save for later!