Sourdough Pizza Scrolls

These sourdough pizza scrolls are everything you love about pizza—gooey cheese, rich tomato sauce, and your favorite toppings—all rolled up into a soft, tangy swirl of sourdough goodness. Perfect as a snack, lunchbox treat, or easy dinner, they’re fun to make and even more fun to eat.

The sourdough adds a subtle depth of flavor, and the dough can be long-fermented in the fridge to suit your schedule. Whether you bake them fresh or freeze for later, these scrolls are a crowd-pleasing, no-fuss twist on classic pizza night.

What are sourdough pizza scrolls?

Sourdough pizza scrolls are savory, rolled-up treats made with a tangy sourdough dough, filled with classic pizza toppings like sauce, cheese, and your favorite additions. Like cinnamon rolls, the dough is rolled with the fillings inside, then sliced and baked until golden and delicious. These scrolls can be enjoyed as individual rolls or baked together as a pull-apart loaf, making them a versatile option for appetizers, snacks, or even a full meal.

Three best dipping sauces for sourdough pizza scrolls

• Marinara sauce – The classic tomato-based sauce pairs well with the flavors of pizza rolls and provides a tangy, slightly acidic taste that complements the richness of melted cheese.

• Ranch dressing – This creamy, herby sauce adds a cool and tangy element to the warm, cheesy pizza rolls, and provides a delicious contrast to the savory flavors of pizza.

• Garlic aioli – A mixture of garlic, olive oil, lemon juice, and egg yolks, this sauce adds a creamy, garlicky flavor to the pizza rolls and makes for a delicious alternative to the classic tomato-based sauces.

These are just a few options, feel free to experiment and find the perfect dipping sauce for your taste buds!

What toppings should I use?

The toppings I use for these pizza scrolls depend on the occasion and who I’m making them for. Think of it like topping an actual pizza—choose what you enjoy most.

For this recipe, I kept it simple with tomato sauce, freshly grated mozzarella, spinach, & herbs. However, when I make them as an appetizer, I like to mix things up by adding meat to half and some veggies as well. You can roll just about any toppings into this recipe, so go with what sounds good to you!

How to make sourdough pizza scrolls

Baker’s schedule: feed your starter the evening before you mix the dough. Mix the dough the following morning and allow it to rest until doubled in size. Place the dough in the refrigerator overnight to shape and bake for the following day.

Sourdough pizza scrolls can be shaped and baked on the same day, however for optimal flavor and easy shaping it is recommended that the dough be refrigerated.

Sourdough starter: Ensure your sourdough starter is active and at its peak before mixing the dough.

Ingredients

• 275 grams of water
• 100 grams of active sourdough starter
• 21 grams of honey
• 500 grams of bread flour
• 10 grams of salt
• 28 grams of olive oil
• For brushing the dough: 2 tablespoons of olive oil & 1 tablespoon of Italian seasoning
• Toppings: marinara sauce, mozzarella cheese, herbs, veggies, sausage, bacon, etc.

Equipment

• mixing bowl
• food scale
• rolling pin
• silicone/dough scraper
• 9×13 inch cake pan (if making 12 larger pizza scrolls)

Mix the dough

• In a mixing bowl dissolve the sourdough starter and honey in water. Stir using a fork.

• Next, add bread flour, salt, and olive oil and mix until the flour has absorbed all the water. Cover the mixture with plastic wrap and let it rest for 30 minutes.

Knead the dough

• Once the dough has rested for 30 minutes, knead the dough for 5-7 minutes on a lightly floured service until it comes together and is smooth. The dough is stiffer, so not much flour should be needed.

• After kneading, place the dough in an oiled bowl and let it rest for 45 minutes.

Stretch & Folds

• Perform 2 stretch and folds in 45-minute increments to the dough.

• Once complete, keep the dough covered and let it rest for the remainder of the bulk rise.

If the dough is resting at a temperature higher than 74 degrees, watch it closely. If this dough becomes overproofed it will be sticky and hard to shape. It should be no more than doubled in size and have some air bubbles on the surface at the end of fermentation.

Refrigerate the dough

• Once the dough has doubled in size, keep the dough covered and place it in the refrigerator overnight.

• The dough can be shaped and baked on the same day, however, it will have optimal flavor and be easier to shape if refrigerated. I recommend refrigerating the dough for at least an hour before shaping.

Shape the sourdough pizza scrolls

• The following morning pull the dough from the fridge and let it rest for 30 minutes to take the chill off.

• Spray your 9×13 inch baking pan with non stick oil or line it with parchment paper.

• Place the dough onto a floured work surface and sprinkle some flour onto the dough.

• Spray your rolling pin with non-stick oil and coat it in flour.

• Roll the dough out into an approximately 24×11-inch rectangle.

• Add the pizza sauce first, desired toppings, and cheese leaving a 1-inch gap from the edge so the sauce doesn’t spill out when rolling.

• Starting from the bottom of the rectangle, roll the dough into a tight log, seal the end seams shut, and make sure it is seam-side down.

• Using a very sharp knife or bench/dough scraper lightly mark lines about 2 inches wide before cutting the rolls. I use a tape measure for this to ensure I get 12 rolls.

• After marking your lines, make the cuts and place the rolls into your baking pan. They may lose their shape slightly and get a little messy and that is okay! They will still bake up lovely.

• Cover the pan with oiled plastic wrap and allow the pizza scrolls to puff up for about 2-4 hours.

Bake the sourdough pizza scrolls

• After the sourdough pizza scrolls have puffed up, preheat the oven to 425 degrees F.

• In a small bowl, whisk together the olive oil and Italian seasoning and brush each pizza scroll with the mixture.

• Bake for 15 minutes and then reduce heat to 400 degrees F and bake for 10-15 minutes more or until golden brown.

• Let them cool in the pan for 10 minutes before enjoying them with your favorite dipping sauce!

• Sourdough pizza scrolls are best enjoyed the same day but can be stored in an airtight container in the refrigerator for 3 days.

• To reheat, place the rolls on a baking pan and warm them in the oven for 8-10 minutes at 350 degrees F.

More sourdough recipes

• Sourdough Sicilian Pizza
• Sourdough Pizza Crust (same day bake!)
• Sourdough Cheese Crackers
• Homemade Sourdough Bagels (made easy!)