Sourdough Pizza Rolls

A hand pulling a sourdough pizza roll up from out of the 9x13 pan.

5 from 1 vote

These Sourdough Pizza Rolls are filled with melty cheese, zesty marinara, and plenty of pepperoni, and topped with savory garlic butter. They are gooey, cheesy, and everything you love about pizza wrapped up in soft and fluffy rolls.

Prep Time30

Cook Time35

Rise Time7

Total Time8 5

Course: Appetizer

Cuisine: American

Servings: rolls

Author: Emily Christensen

Equipment

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 water
If 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 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.

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.

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