Easy Air Fryer Vegan Philly Wrap

Heat a frying pan over medium high heat
Combine 1 teaspoon cracked peppercorn, 1/2 teaspoon sea salt flakes, 1/4 teaspoon mustard seed, 1/4 teaspoon Granulated garlic, and 1/4 teaspoon Coriander seeds in a food processor and grind. Separate 1 tsp for dusting the breading.
Slice the 3 large portobello mushrooms, 2 large red bell peppers, 2 large green bell peppers, and 1 large yellow onion into 1/4 inch strips. Add to the frying pan and 2 tablespoons extra-virgin olive oil. Cook until onions are slightly translucent, about 5 minutes. Lower the heat and stir in the 2 cups Daiya (dairy free) mozzarella cheese, 2 tablespoons vegan Worcestershire sauce and seasoning. Cook until the cheese has melted
Lightly flour a wooden cutting board and unroll 1 can Pillsbury Pizza Crust onto the board. Make slits going down the left and right side of the pizza crust every 1/4 inch stopping 2” from the center
Preheat the air fryer temperature to 385 degrees F.
Scoop mushroom and peppers into the center of the pizza crust. Alternate draping the pizza crust strips over the center in a crisscross pattern
Brush top with olive oil and sprinkle with remaining seasoning.
Place into the air fryer basket and set cook time for 15-17 minutes.
Garnish with chopped parsley and serve. Enjoy!