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!
How To Make Sourdough Pizza Rolls
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 listed in the recipe card.
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 Sourdough Pizza Rolls
- 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.
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.
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!
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
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