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Cook the bacon in a small skillet over medium heat until browned and crisp, about 5 minutes. Drain on paper towels. Remove the tray from a 6-quart air fryer and spray generously with cooking spray.
Lightly dust a work surface with flour. Roll out 1 piece of pizza dough into a 6-by-9-inch rectangle. Brush with 2 tablespoons sauce, leaving a 1-inch border along one of the long sides. Scatter one-third each of the pepperoni, bell pepper, olives and bacon on top of the sauce, then sprinkle with one-third of the mozzarella. Carefully roll into a tight log, rolling toward the clean border. Tuck in the ends. Arrange seam-side down on the air-fryer tray and refrigerate. Repeat to assemble 2 more pizza rolls, spacing them about 1 inch apart on the tray.
Air-fry the rolls at 400 degrees F until golden brown and crisp all over, about 12 minutes. Let rest at least 10 minutes, then trim the ends and cut into ½-inch-thick slices. Transfer to a platter and serve with warm marinara sauce.