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My boys are always starving when they get home from school, so I’m constantly looking for filling snacks that will hold them over until dinner, and these Sourdough Pizza Rolls were an immediate hit! They are filled with melty cheese, zesty marinara, and plenty of pepperoni, and topped with a savory garlic butter. They are gooey, cheesy, and everything you love about pizza wrapped up in soft and fluffy rolls.
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After testing them a few times, I made a couple of small tweaks, including making the rolls a little smaller and cutting the dough into individual pieces before adding the cheese and pepperoni. This makes them much easier to fill and roll while still packing every bite with plenty of cheesy, pepperoni goodness.
These Sourdough Pizza Rolls are delicious dipped in ranch or extra marinara sauce and make a great after-school snack, easy lunch, or game day appetizer. If you love pizza, don’t miss my sourdough pizza dough and Margherita Pizza Sourdough Focaccia.
Why you will love this recipe
- Soft and fluffy rolls – Just like my Sourdough Ham and Cheese Rolls, this recipe was adapted into a savory version of my viral Sourdough Cinnamon Rolls.
- Great for sharing – These Sourdough Pizza Rolls are a great sourdough appetizer for sharing or a sourdough game day snack. We even have them for dinner some nights and they are perfect!
- Flexible timeline- This same-day sourdough recipe can be made start to finish in just one day, or use the overnight rise option for a little more flexibility.
Important Ingredients and Substitutions
- Sourdough starter – Use your active sourdough starter at its peak, meaning it has recently been fed, has doubled in size, and is bubbly.
- Marinara sauce – Use your favorite jarred marinara sauce, I like Rao’s, or make your own. Be sure to save some for dipping too!
- Pepperoni – These pizza rolls use pepperonis, but you could use any of your favorite pizza toppings! Customize it however you want.
- Mozzarella cheese – We use mozzarella but you can switch it up with your favorite cheeses. I prefer to shred my own cheese for the best melt. This cheese grater is my favorite for easy shredding.
- Milk – You can substitute your favorite plant-based milk. For a dairy-free dough, be sure to use plant-based butter as well.
- Egg – If you have an egg allergy, the egg can be removed from the dough.
See the full recipe in the recipe card below.
Instructions to make Sourdough Pizza Rolls
Step 1 – Feed sourdough starter
About 4 hours before making the rolls build a levain or feed your sourdough starter at a 1:1:1 ratio (70 grams starter: 70 grams flour: 70 grams water). Cover and let it rest at 80°F (27°C) until bubbly and doubled in size.
Skip this step if your starter is already activated and ready to bake with.
Note: If you want to start the dough in the morning or are following the overnight timeline, feed your starter 10–12 hours in advance using a 1:5:5 ratio (20 g starter : 100 g flour : 100 g water). Leave it at 70–72°F (21-22°C) until bubbly and doubled.
Step 2 – Mix the dough
In the bowl of a stand mixer or large mixing bowl, add the warmed milk, melted butter, egg, sugar, salt, active and bubbly sourdough starter, and all-purpose flour.
Option 1- Mix in a stand mixer: Mix the dough with a dough hook attachment on low speed in a stand mixer for 3-5 minutes until the dough pulls away from the bowl and forms a smooth, soft ball.
Option 2- Mix in a bowl: Mix the dough with a Danish dough whisk or your hands until the dough begins to come together. Once you can no longer mix it in the bowl, place the dough on a lightly floured work surface and knead for about 5 minutes or until the dough forms a soft, smooth ball.
If the dough is too sticky, add a little extra flour until it comes together.
Step 3 – First rise
Place the dough in a medium-sized bowl or 2-quart straight-edge container.
Cover and let the dough rise at 80°F (27°C) for 4–5 hours until doubled in size.
Step 4 – Roll out the dough
Once the dough is doubled, punch down the dough and roll it out into a large rectangle (12″ x 20″) on a lightly floured surface with a rolling pin.
Step 5 – Add marinara and cut
Spread the marinara evenly over the dough. With the 20-inch side in front of you, cut the dough into 15 strips, each about 1⅓ inches wide
Step 6 – Add cheese and pepperoni
Add a layer of pepperoni along each strip and then sprinkle with cheese.
Step 8 – Second rise
Cover and let the rolls rise in a warm spot for an additional 1-2 hours, until puffy.
Step 9 – Bake
Preheat the oven to 350℉ (177°C) and bake for 35 minutes or until the internal temperature reaches 190℉ (88°C).
Step 10 – Mix sauce
In a small bowl, mix the melted butter, minced garlic, and parsley.
Step 11 – Add sauce to rolls
Brush the mixture over each of the rolls and serve with ranch or extra marinara for dipping.
Recipe Tips
- Leave the dough to rise in a warm spot between 68-72℉ (20-22°C) for an overnight rise or 80℉ (27°C) for a same-day rise. If the room temperature is not warm enough, use a bread mat (use code country10 for 10%) or proofing box to keep the dough warm, or see more tips on how to keep your dough warm.
- Ensure your starter is strong and doubled in size when making this dough. Using a weak starter will result in a dough that won’t rise.
- Cut the strips before adding the pepperoni and cheese. I found that if I added the pepperoni and cheese before slicing, the toppings would drag with the pizza cutter.
- Make-ahead instructions: If you want to make these ahead of time and bake later, let the rolls complete their second rise, then cover and place them in the refrigerator until you’re ready to bake. I recommend refrigerating them for no more than a few hours this way. For a longer refrigeration option, let the rolls complete about 80% of the second rise, then cover and refrigerate for up to 12 hours. When ready to bake, set the rolls out to bring to room temperature and then bake as directed.
Sample baking schedule
Below are two sample baking schedules for the Sourdough Pizza Rolls. The same-day rise will have a faster timeline and a warmer temperature for the dough, while the overnight rise can be helpful to have the rolls ready earlier in the day.
Same day rise:
Below is an example baking schedule if you want to mix and bake the rolls the same day. Keep in mind that rise times can vary from kitchen to kitchen.
This schedule assumes the starter and dough temperature is 80°F (27°C).
| Step | Time |
| Feed sourdough starter a 1:1:1 ratio (70 grams starter: 70 grams flour: 70 grams water). | 7 am |
| Mix dough & first rise | 11 am |
| Add filling | 3 pm |
| Second rise | 3:30 pm |
| Bake | 5 pm |
Note: If you prefer to start the dough earlier in the morning, feed your starter a 1:5:5 ratio (20 grams starter: 100 grams flour: 100 grams water) the night before and leave at 70-72℉ (21-22°C).
Overnight rise:
Below is an example baking schedule if you want the rolls ready early in the day. Keep in mind that rise times can vary from kitchen to kitchen. See recipe tips on how to make the rolls ahead of time and bake later.
This sample schedule assumes the starter and dough are kept around 68-72°F (20-22°C).
| Step | Time |
| Feed sourdough starter a 1:5:5 ratio (20 grams starter: 100 grams flour: 100 grams water) | Day one: 9 am |
| Mix dough & first rise | Day one: 9 pm |
| Add filling | Day two: 7 am |
| Second rise | Day two: 7:30 am |
| Bake | Day two: 10 am |
Storage instructions
To store, add the Sourdough Pizza Rolls to an airtight container or cover with plastic wrap and store in the fridge for up to 5 days. To reheat, microwave or add to a 350℉ (177°C) oven and bake until the cheese is melty and is warmed through.
Recipe FAQ
Enriched doughs, meaning doughs made with added fats like milk and butter, naturally rise more slowly than lean doughs. If you are following the same-day timeline, it’s important that your dough stays warm, ideally around 80°F (27°C) or higher, to help fermentation move along. Heating the milk to about 100°F (38°C) before mixing can help warm the dough and encourage a faster rise.
For overnight rises, the dough should stay at 68°F (20°C) or warmer. If your kitchen runs cooler, place the dough in a warm, draft-free spot such as the oven with the light on, the microwave, or near a vent. You can also use a temperature-regulated dough mat (use code country10 for 10% off) or proofing box to keep it warm.
If your dough is warm enough but still not rising, the issue is likely your sourdough starter. Make sure your starter is healthy, active, and consistently doubling in size after feedings before using it in a recipe.
Yes, you can freeze these rolls. Place them in a freezer-safe container or bag and store for up to 3 months. If you don’t want to pull them out all at once, put parchment paper in between the rolls.
When you are ready to eat them, thaw them the night before and reheat in the oven at 350°F (177°C) or microwave until warmed.
If you would like to add yeast for a quicker rise time, just follow the dough recipe for my Sourdough Discard Cinnamon Rolls and add the pizza filling. This recipe is ready in under 2 hours!
Yes! You can use whatever pizza toppings you would like. Just don’t overfill the rolls, or they will be hard to roll up.
More sourdough Snacks
Sourdough Quick Bread Recipes
Sourdough Chocolate Chip Muffins
Sourdough Discard Recipes
Sourdough Discard Bagels (ready in under 2 hours)
Sourdough Breakfast Recipes
Homemade Sourdough Pop Tarts
Sourdough Discard Recipes
Baked Sourdough Chocolate Donuts (ready in 20 minutes!)
Tried these Sourdough Pizza Rolls or another recipe from the site? I’d love to hear about it! Drop a star rating and share your thoughts in the comments—can’t wait to see what you’re baking!
Sourdough Pizza Rolls
Ingredients
Active Sourdough Starter (Levain):
- 70 grams sourdough starter, ¼ cup
- 70 grams all-purpose or bread flour, ½ cup
- 70 grams water, ¼ cup
Dough:
- 310 grams milk, warmed to 100℉ (38℃), 1¼ cup
- 57 grams butter, melted, ¼ cup
- 1 large egg, 50 grams
- 50 grams sugar, ¼ cup
- 10 grams salt, 2 teaspoons
- 200 grams active sourdough starter, scant 1 cup
- 650 grams all-purpose flour, 4⅔ cup
Filling:
- 340 grams marinara sauce, 1 ½ cup
- 170 grams pepperoni slices (6oz bag)
- 400 grams mozzarella cheese, shredded, 4 cups
Topping:
- 28 grams butter, melted, 2 Tablespoons
- 1 clove garlic, minced
- 2 teaspoon fresh parsley, chopped
Instructions
- Feed sourdough starter: About 4 hours before making the rolls build a levain or feed your sourdough starter at a 1:1:1 ratio. Cover and let it rest at 80°F (27°C) until bubbly and doubled in size. 70 grams sourdough starter, 70 grams all-purpose or bread flour, 70 grams waterIf you don’t have extra starter, add an extra 5–10 grams to each portion (starter, flour, and water) so you have enough to bake with and still keep your starter going. Skip this step if your starter is already activated and ready to bake with. Note: If you want to start the dough in the morning or are following the overnight timeline, feed your starter 10–12 hours in advance using a 1:5:5 ratio (20 g starter : 100 g flour : 100 g water). Leave it at 70–72°F (21-22°C) until bubbly and doubled.
- Mix the dough: Warm up the milk to 100℉ (38℃) and melt the butter. Let the butter slightly cool to 100℉ (38℃).In the bowl of a stand mixer or large mixing bowl, add the dough ingredients. 310 grams milk, 57 grams butter, 1 large egg, 50 grams sugar, 10 grams salt, 200 grams active sourdough starter, 650 grams all-purpose flourOption 1- Mix in a stand mixer: Mix the dough with a dough hook attachment on low speed in a stand mixer for 3-5 minutes until the dough pulls away from the bowl and forms a smooth, soft ball. Option 2- Mix in a bowl: Mix the dough with a Danish dough whisk or your hands until the dough begins to come together. Once you can no longer mix it in the bowl, place the dough on a lightly floured work surface and knead for about 5 minutes or until the dough forms a soft, smooth ball.
- First rise: Place the dough in a medium-sized bowl or 2-quart straight-edge container. Cover and let the dough rise at 80°F (27°C) for 4–5 hours until doubled in size.
- Roll out the dough: Once the dough is doubled, punch down the dough and roll it out into a large rectangle (12″ x 20″) on a lightly floured surface with a rolling pin.
- Add marinara and cut: Spread the marinara evenly over the dough. With the 20-inch side in front of you, cut the dough into 15 strips, each about 1⅓ inches wide.340 grams marinara sauce
- Add cheese and pepperoni: Add a line of 5-6 pepperonis along each strip, and then sprinkle with cheese.170 grams pepperoni slices (6oz bag) , 400 grams mozzarella cheese, shredded
- Roll: Roll up each strip.
- Add to pan: Place the rolls in a greased 9×13 pan.
- Second rise: Cover and let the rolls rise in a warm spot for an additional 1-2 hours, until puffy.
- Bake: Preheat the oven to 350℉ (177°C) and bake for 35 minutes or until the internal temperature reaches 190℉ (88°C).
- Mix sauce: In a small bowl, mix the melted butter, minced garlic, and parsley.28 grams butter, 1 clove garlic, 2 teaspoon fresh parsley
- Add sauce to rolls: Brush the mixture over each of the rolls and serve plain or with ranch or extra marinara for dipping.
Notes
- Leave the dough to rise in a warm spot between 68-72℉ (20-22°C) for an overnight rise or 80℉ (27°C) for a same-day rise. If the room temperature is not warm enough, use a bread mat (use code country10 for 10%) or proofing box to keep the dough warm, or see more tips on how to keep your dough warm.
- Ensure your starter is strong and doubled in size when making this dough. Using a weak starter will result in a dough that won’t rise.
- Cut the strips before adding the pepperoni and cheese. I found that if I added the pepperoni and cheese before slicing, the toppings would drag with the pizza cutter.
- Make-ahead instructions: If you want to make these ahead of time and bake later, let the rolls complete their second rise, then cover and place them in the refrigerator until you’re ready to bake. I recommend refrigerating them for no more than a few hours this way. For a longer refrigeration option, let the rolls complete about 80% of the second rise, then cover and refrigerate for up to 12 hours. When ready to bake, set the rolls out to bring to room temperature and then bake as directed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We have been eating these pizza rolls on repeat! They are so cheesy and delicious and everyone we have shared them with has loved them.