Sourdough pizza rolls are soft, pull-apart rolls filled with pizza sauce, mozzarella, and pepperoni, made with a tangy sourdough dough. The sourdough adds a subtle depth of flavor and a chewy texture that pairs perfectly with the rich, savory filling. These rolls work beautifully as a snack, appetizer, or a fun dinner, and the dough can be made ahead for convenience.
Ingredients
- For the dough:
- 1 cup (240 ml) active sourdough starter (100% hydration)
- 1 cup (240 ml) warm water (about 90°F / 32°C)
- 3 ½ cups (440 g) bread flour, plus more for dusting
- 1 ½ teaspoons (9 g) fine sea salt
- 1 tablespoon (15 ml) olive oil, plus more for greasing
- For the filling:
- 1 cup (240 ml) pizza sauce (store-bought or homemade)
- 2 cups (200 g) shredded low-moisture mozzarella
- 4 oz (115 g) sliced pepperoni, chopped (optional)
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- For topping:
- 2 tablespoons (30 ml) olive oil
- 1 tablespoon (15 g) grated Parmesan cheese
- Fresh basil leaves, for garnish (optional)
Instructions
- Make the dough: In a large bowl, combine the sourdough starter, warm water, and olive oil. Add the bread flour and salt. Mix with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. The dough should be slightly tacky but not sticky. Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise at room temperature (about 70°F / 21°C) for 2–3 hours, until it has doubled in size.
- Prepare the filling: While the dough rises, mix the pizza sauce, dried oregano, and garlic powder in a small bowl. Set aside.
- Shape the rolls: Once the dough has doubled, punch it down and transfer to a lightly floured surface. Roll it into a rectangle about 12×18 inches (30×45 cm). Spread the sauce evenly over the dough, leaving a 1-inch border on the long edges. Sprinkle the shredded mozzarella and chopped pepperoni over the sauce.
- Roll and slice: Starting from a long edge, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp knife or bench scraper, cut the log into 12 equal rolls (about 1.5 inches / 4 cm each).
- Second rise: Place the rolls cut-side up in a greased 9×13-inch (23×33 cm) baking dish. Cover loosely with plastic wrap or a towel and let rise in a warm spot for 30–45 minutes, until puffy. Meanwhile, preheat your oven to 375°F (190°C).
- Bake: Brush the tops of the rolls with olive oil and sprinkle with Parmesan. Bake for 22–25 minutes, until golden brown and the internal temperature of the rolls reaches 190°F (88°C) (for food safety, the filling should be at least 165°F / 74°C). If the tops brown too quickly, tent loosely with foil.
- Cool and serve: Remove from the oven and let cool in the pan for 5 minutes. Garnish with fresh basil if desired, then serve warm.
Tips
- Sticky dough? If the dough is too sticky to handle, dust with a little more flour, but avoid adding too much—it will make the rolls dense.
- No pepperoni? Use cooked Italian sausage, cooked bacon, or sautéed mushrooms. For a vegetarian version, add sliced olives and bell peppers.
- Make ahead: After shaping the rolls, you can refrigerate them overnight. Let them sit at room temperature for 30 minutes before baking, and add 5–10 minutes to the bake time.
- Freezing: Unbaked rolls freeze well. Freeze them on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 10–15 minutes to the time.
Serving Suggestions
Serve these sourdough pizza rolls warm as an appetizer with extra pizza sauce for dipping. They also make a fun weeknight dinner alongside a simple green salad with Italian dressing. For a game-day spread, pair them with marinara, ranch, or garlic butter.
Variations
- Margherita: Use fresh mozzarella, sliced tomatoes, and basil leaves; skip the pepperoni.
- BBQ Chicken: Swap the pizza sauce for BBQ sauce, use cooked shredded chicken, red onion, and cheddar cheese.
- Spinach and Feta: Sautéed spinach, feta, and a sprinkle of dill—great with a white sauce instead of red.
- Dessert rolls: Omit the savory filling; spread with cinnamon sugar and bake, then glaze with powdered sugar and milk.
Storage and Reheating
Store leftover rolls in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 8–10 minutes, or microwave individual rolls for 20–30 seconds. For a crispier texture, use a toaster oven. You can also freeze baked rolls for up to 2 months; thaw overnight in the fridge and reheat as directed.
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour? Yes, you can substitute all-purpose flour, but the rolls will be slightly less chewy. Bread flour gives a better structure and a more satisfying bite.
My dough didn’t rise well. What went wrong? Your starter may not be active enough. Make sure it’s bubbly and doubles in size within 4–6 hours of feeding. Also, the room temperature matters—a cooler spot slows rising. Give it more time if needed.
Can I make the dough in a bread machine or stand mixer? Absolutely. Use the dough hook on a stand mixer and knead for 6–8 minutes on medium speed. A bread machine’s dough cycle works too—just follow the manufacturer’s instructions for liquid-to-flour ratios.
How do I know when the rolls are fully baked? The tops should be deep golden brown, and the internal temperature should read 190°F (88°C) in the center of a roll. If you don’t have a thermometer, tap the top—it should sound hollow.
Can I use a discard starter? Yes, but make sure it’s recently fed (within 24 hours) and not too acidic. Discard that has been in the fridge for a week may produce a more sour flavor and less rise. For best results, use a fed, active starter.
Can I make these gluten-free? Sourdough relies on gluten for structure, so a gluten-free version would require a different recipe. You can try a gluten-free flour blend with xanthan gum, but the texture will be more cake-like and may not roll as tightly.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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