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    Home » Sourdough Recipes

    Sourdough Pizza Rolls

    Published: Aug 19, 2022 by The Pantry Mama This post may contain affiliate links.

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    SOURDOUGH PIZZA ROLLS - PINTEREST IMAGE

    These easy sourdough pizza rolls are the perfect way to use up leftover pizza dough! Using just a few ingredients, you can create these portable pizza style rolls, filled with all the flavor of the best sourdough pizza - in a portable, on the go snack!

    I make a lot of pizza, but often have bits of dough leftover that I needed to use up (I hate food waste). These easy sourdough pizza rolls are one of the best ways to use up the dough - and feed my hungry kids!

    You can literally use any type of filling you like - whatever you enjoy putting on a pizza! I've chosen to use bacon and pepperoni for these ones but I also enjoy adding pineapple (gasp!!!), mushrooms, sausage and even jalapeños!

    This recipe utilises leftover pizza dough from this sourdough pizza recipe. If you have leftover pizza dough you might also enjoy making this fried sourdough pizza dough or these sourdough pizza pockets. You might also like to check out these sourdough pinwheels!

    Sourdough pizza rolls topped with pepperoni and served with extra marinara sauce for dipping.

    How To Make Sourdough Pizza Rolls

    Grab your leftover dough!

    1. I have used a 650g portion of Sourdough Discard Pizza Dough for this recipe. You can make a batch specially to make this recipe or just use leftovers. 650g is approximately half the sourdough pizza dough from my recipe.
    2. If you are using a full batch of pizza dough, just double the filling quantities listed in the recipe card.

    Rolling and Filling the Dough

    1. Grab your leftover dough (if it's been in the fridge, let it sit out for a bit to warm up as it will be easier to work with).
    2. Gently roll the dough out into a rectangle. 60cm x 30cm is a good size to aim for. It doesn't have to be perfect, but the bigger you an get it, to more perfect swirls you will get.
    3. Spread the pizza sauce over the dough, leaving a 5cm gap on one of the long edges. You need to leave a gap so that dough will stick to itself when you roll it.
    4. Now sprinkle over the mozzarella, bacon and pepperoni so that it covers the area of dough spread with the sauce.
    5. Once the filling is spread, roll the dough into a log, starting on the opposite long edge to the gap you've left.
    6. Roll the dough into a tight log, using the unfilled dough to seal the log. You can spray a little water on the part where the dough joins if you want to - but the dough should stick to itself without it.Lay the log out with the seam underneath. Sprinkle some semolina flour if the dough seems a bit sticky.
    7. Cut the log into 3cm pieces. I use the side of my knife to roughly measure. Using dental floss to cut them will help you keep their shape and give the rolls a flat surface, but using a knife is totally fine too!
    8. Place the sourdough pizza rolls onto a baking sheet lined with parchment paper. You can also make these in a cast iron skillet if you prefer, but they will join together.

    Using a bread knife to measure and cut the pizza rolls to size.
    I use the edge of my knife to roughly measure the width to cut each sourdough pizza roll. I highly recommend this Mercer Bread Knife for all your sourdough needs!

    Second Rise (Proofing)

    1. Cover the baking tray with a plastic bag or tea towel and allow the pizza rolls to get puffy. This may take a while if you're using only sourdough starter, or be a little quicker if your dough contains yeast.
    2. Once the dough is puffy, you can bake them straight away - or see baking timeline above to extend the second rise and hold them in the fridge overnight.

    Baking Sourdough Pizza Rolls

    1. Once the rolls are puffy, it's time to bake them. Preheat your oven to 180C/356F.
    2. Bake rolls for 20 minutes at 180C/356F.
    3. Once they're finished baking, remove from the baking sheet and place them on a wire rack to cool.

    How To Store + Freeze Sourdough Pizza Rolls

    These sourdough pizza rolls are best eat within 12 hours of baking - if they even last that long! They are meant to be a quick snack to bake and enjoy.

    They do freeze really well though! Just allow them to cool and then freeze them on a tray lined with baking paper for around 2 hours. Once they are "snap frozen" pop them in a zip loc bag.

    Using this method of freezing allows you to just grab out a couple of rolls at a time. Just let them sit at room temp to defrost or pop them in the microwave for a few seconds to help them along.

    These sourdough pizza rolls are light and fluffy and make a delicious snack at any time of day!
    SOURDOUGH PIZZA ROLLS - PINTEREST IMAGE
    SOURDOUGH PIZZA ROLLS

    Sourdough Pizza Rolls

    A great way to use up leftover sourdough pizza dough! These sourdough pizza rolls have all the taste of a pizza in a grab and go snack size format! Use leftover dough or make a fresh batch - it's up to you!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 20 mins
    Proofing Time 2 hrs
    Total Time 2 hrs 35 mins
    Course Bread, Snack
    Cuisine American
    Servings 15 Rolls
    Calories 370 kcal

    Equipment

    • Rolling Pin
    • Cast Iron Pan

    Ingredients
      

    Dough

    • 650 g Leftover Sourdough Pizza Dough (see notes for link to recipe if you need it)

    For the filling

    • 80 g Pizza Sauce
    • 180 g Shredded Cheese Mozzarella, Cheddar, Parmesan - a blend is great!
    • 200 g Diced Bacon or Ham
    • 80 g Pepperoni

    Instructions
     

    Grab your leftover dough!

    • I have used a 650g portion of Sourdough Discard Pizza Dough for this recipe. You can make a batch specially to make this recipe or just use leftovers. 650g is approximately half the sourdough pizza dough from my recipe. If you are using a full batch of pizza dough, just double the filling quantities below.

    Rolling and Filling the Dough

    • Grab your leftover dough (if it's been in the fridge, let it sit out for a bit to warm up as it will be easier to work with).
    • Gently roll the dough out into a rectangle. 60cm x 30cm is a good size to aim for. It doesn't have to be perfect, but the bigger you an get it, to more perfect swirls you will get.
    • Spread the pizza sauce over the dough, leaving a 5cm gap on one of the long edges. You need to leave a gap so that dough will stick to itself when you roll it.
    • Now sprinkle over the mozzarella, bacon and pepperoni so that it covers the area of dough spread with the sauce.
    • Once the filling is spread, roll the dough into a log, starting on the opposite long edge to the gap you've left.
    • Roll the dough into a tight log, using the unfilled dough to seal the log. You can spray a little water on the part where the dough joins if you want to - but the dough should stick to itself without it.
      Lay the log out with the seam underneath. Sprinkle some semolina flour if the dough seems a bit sticky.
    • Cut the log into 3cm pieces. I use the side of my knife to roughly measure. Using dental floss to cut them will help you keep their shape and give the rolls a flat surface, but using a knife is totally fine too!
    • Place the sourdough pizza rolls onto a baking sheet lined with parchment paper. You can also make these in a cast iron skillet if you prefer, but they will join together.

    Second Rise (Proofing)

    • Cover the baking tray with a plastic bag or tea towel and allow the pizza rolls to get puffy. This may take a while if you're using only sourdough starter, or be a little quicker if your dough contains yeast. Once the dough is puffy, you can bake them straight away - or see baking timeline above to extend the second rise and hold them in the fridge overnight.

    Baking

    • Once the rolls are puffy, it's time to bake them. Preheat your oven to 180C/356F.
    • Bake rolls for 20 minutes at 180C/356F.
    • Once they're finished baking, remove from the baking sheet and place them on a wire rack to cool.

    Notes

    This recipe uses the dough from this Sourdough Discard Pizza Recipe.
     
    You can use any type of cheese you like for these - I have used a blend of mozzarella, cheddar and red cheese (because that's what I had on hand!). Use what you have 🙂

    Nutrition

    Calories: 370kcalCarbohydrates: 37gProtein: 14gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 53mgSodium: 731mgPotassium: 122mgFiber: 1gSugar: 5gVitamin A: 485IUCalcium: 165mgIron: 1mg
    Keyword Sourdough Recipes
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    Hi, I'm Kate! I’m the face behind The Pantry Mama and I want to help you bake delicious sourdough bread, no matter what your schedule. 
    When I’m not baking sourdough, I love to hang out with my three boys on our farm, tend to my jungle of indoor plants and drink good coffee.

    More about me →

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