Preheat your basket-style air fryer to 380°F (193°C) for a full 3 to 5 minutes. Preheating ensures the intense convective heat transfer begins instantly, which seals the outer dough wrapper before the interior steam expands enough to cause structural blowouts.

While the machine heats up, prepare your garlic glaze. In a microwave-safe bowl, melt 4 tablespoons (56g) of unsalted butter, then whisk in 1 teaspoon of garlic powder, 1/2 teaspoon of Italian seasoning, and 1/4 teaspoon of kosher salt until fully combined.

Place the frozen pizza rolls into a large mixing bowl. Drizzle exactly half of the melted garlic butter mixture over the frozen rolls and toss them vigorously until every single roll is lightly and evenly coated in the fat matrix.

Arrange the coated pizza rolls in a single layer inside the preheated air fryer basket. Ensure there is visible space between each roll; overcrowding traps steam, which results in a soggy crust rather than a crisp texture.

Air fry at 380°F (193°C) for 6 to 8 minutes. Gently shake the air fryer basket halfway through the cooking cycle at the 4-minute mark to redistribute the rolls for even, uniform heat distribution.

Carefully transfer the blistering, golden-brown rolls back into your mixing bowl. Drizzle the remaining half of the garlic butter over the hot rolls, then immediately sprinkle with 2 tablespoons of grated parmesan cheese and 1 tablespoon of chopped fresh parsley, tossing gently to coat.

Let the garlic bread pizza rolls rest undisturbed for exactly 2 minutes before serving. This crucial pause allows the internal molten cheese and tomato sauce core to cool slightly and stabilize, protecting your palate from severe burns.