Prepare the dough: On a lightly floured surface, roll out your pizza dough into a large rectangle, about 30cm by 25cm. You want it to be an even thickness, around 5mm. The dough should feel smooth and springy under your fingertips.

Layer the filling: Spread the tomato pizza sauce evenly over the dough, leaving a 2cm border at the top edge. The sauce should look vibrant red and smell richly of tomatoes. Sprinkle the chopped chicken evenly over the sauce, followed by the grated mozzarella and half of the Parmesan. The surface will look wonderfully colourful and inviting.

Roll it up: Starting from the long edge closest to you, carefully roll the dough into a tight log, applying gentle pressure to keep the filling snug inside. The log should feel firm and look like a neat spiral when you peek at the end. Pinch the seam to seal it shut.

Cut the rolls: Using a sharp serrated knife, cut the log into 16 even slices, each about 2cm thick. As you cut, you'll see the beautiful spiral of sauce, chicken, and cheese. Place the rolls cut-side up in your air fryer basket, leaving a little space between each for airflow. You may need to cook them in two batches.

Make the garlic butter: In a small bowl, mix the melted butter with the minced garlic, dried oregano, dried basil, black pepper, and a pinch of salt. The mixture will smell intensely aromatic, and the butter will take on a lovely golden hue from the garlic and herbs.

Brush and air fry: Brush the tops of the pizza rolls generously with half the garlic butter. Air fry at 180°C for 8 minutes. After 8 minutes, brush with the remaining garlic butter and sprinkle over the rest of the Parmesan. The rolls should be puffed up and starting to turn golden. Cook for another 2-4 minutes, until the tops are deep golden brown and the cheese is bubbling. The kitchen will smell of toasted garlic and baked dough.

Rest and serve: Let the rolls rest in the air fryer basket for 2 minutes before removing. This short rest allows the filling to set slightly. When you lift them, they should feel light and crisp. Garnish with fresh parsley and serve warm. The sound of the first bite should be a satisfying crunch, followed by the soft, chewy interior.