Sourdough Pizza Rolls
You ever make a recipe so good that it makes you want to do a "mic drop", but with a spoon? That is exactly what these Sourdough Pizza Rolls are! They combine everything you love about pizza with the soft, fluffy texture of homemade sourdough rolls.
Filled with pizza sauce, melty cheese, and pepperoni, they're perfect for weeknight dinners, game days, lunchboxes, or make-ahead freezer meals. Serve them with warm marinara for dipping and watch enjoy with the people you love!
Why You'll Love Savory Pizza Rolls
- A fun twist on pizza night. Everything you love about pizza wrapped into soft, pull-apart sourdough rolls.
- Perfect for sharing. Great for family dinners, game days, parties, potlucks, or after-school snacks.
- Naturally fermented. Made with active sourdough starter for incredible flavor and a soft, fluffy texture.
- Easy to customize. Add your favorite pizza toppings like sausage, bacon, mushrooms, olives, peppers, or jalapeños.
- Kid-friendly. These rolls are easy to grab, dip, and eat—making them a favorite for little hands.
- Great for meal prep. Make them ahead, refrigerate overnight, or freeze baked rolls for busy weeknights.
- Uses simple ingredients. No fancy ingredients required—just pantry staples and your favorite pizza toppings.
- Perfect for dipping. Serve with warm marinara, ranch, or garlic butter for an extra delicious finishing touch.
Tips
- Use low-moisture mozzarella so the rolls don't become soggy.
- Roll tightly for beautiful spirals.
- Pepperoni can be swapped for cooked sausage, bacon, ham, or veggies.
- Brush the tops with garlic butter after baking for extra flavor.
- Freeze baked rolls for up to 3 months.
Variations
Supreme Pizza
Pepperoni, sausage, peppers, onions, olives, and mushrooms.
Meat Lovers
Pepperoni, bacon, sausage, and ham.
BBQ Chicken
BBQ sauce, shredded chicken, mozzarella, red onion, and cilantro.
Buffalo Chicken
Buffalo sauce, chicken, mozzarella, cheddar, and ranch drizzle.
Margherita
Fresh mozzarella, basil, Parmesan, and tomato slices.
Hawaiian
Ham, pineapple, mozzarella, and bacon.
Storage
Refrigerator: Store for up to 4 days.
Freezer: Freeze individually wrapped rolls for up to 3 months.
Reheat in a 350°F oven for 10-15 minutes or microwave until warmed through.
Frequently Asked Questions
Can I make these overnight?
Yes! Shape the rolls, cover, and refrigerate overnight. Let them sit at room temperature for 1-2 hours before baking.
Can I use sourdough discard?
For the fluffy rise shown in these photos, an active starter is recommended. Discard works best with added commercial yeast.
Can I make them ahead?
Absolutely. Assemble the rolls a day ahead or bake and freeze them for an easy meal later.
Savory Sourdough Pizza Rolls
Courtney Moody
12
30 minutes
25 minutes
439
Italian
You ever make a recipe so good that it makes you want to do a "mic drop", but with a spoon? That is exactly what these pizza rolls are! They combine everything you love about pizza with the soft, fluffy texture of homemade sourdough rolls. Filled with pizza sauce, melty cheese, and pepperoni, they're perfect for weeknight dinners, game days, lunchboxes, or make-ahead freezer meals. Serve them with warm marinara for dipping and watch enjoy with the people you love!
Ingredients
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2 tsp instant yeast
1 tbsp honey
3/4 cup warm water
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2 cups whole wheat flour
2 1/2 cups all-purpose flour
1 tsp salt
1 tsp dried parsley
1 tsp dried oregano
1 large egg
1/2 cup sourdough discard
2 tbs honey
3 tbsp softened butter
1/2 cup milk
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1 jar marinara sauce
2 cups mozzarella cheese, shredded
1 cup shredded Italian blend cheese
1 - 2 cups mini pepperonis
Directions
In a small bowl, combine the warm water, honey, and instant yeast. Let it sit for about 5 minutes until frothy, indicating that the yeast is active.
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, salt, parsley, and oregano. Mix well to combine the dry ingredients.
Add the yeast mixture, egg, sourdough discard, and softened butter into the dry ingredients. Stir until a rough dough forms.
Gradually add the milk and knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. (you can also do this in a stand mixer on low speed to make it easier!) The dough should spring back when poked. If it's too sticky, add a little more all-purpose flour as needed
Place the kneaded dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for 2 hours, or until doubled in size.
Once your dough has risen, punch it down to release the air and roll the dough out on a floured surface into a large rectangle, approximately 12x18 inches.
Spread a layer of marinara sauce evenly over the dough, leaving a small border around the edges. Top with shredded mozzarella, shredded Italian blend and mini pepperonis.
Starting from one long edge, carefully roll the dough into a tight log. Pinch the seam to seal.
Slice the log into 12 equal rolls and arrange them in a greased 9x13-inch baking dish, allowing space between each roll.
Cover the baking dish with a cloth and let the rolls rise for another 30 minutes to one hour to get puffy.
Preheat your oven to 415 degrees.
Add another layer of mozzarella cheese on top and bake the rolls in the preheated oven for 20-25 minutes, or until golden brown and the cheese is bubbly. The internal temperature should reach 190°F (88°C).
Remove from the oven and let cool for a few minutes before serving. Add marina on the side for dipping, if desired!
