Sourdough Pizza Scrolls (baked 2 ways!)

Discover how to make these mouthwatering sourdough pizza scrolls in two delicious variations: pull-apart pizza bread or pizza roll muffins. Choose your favorite or try both to create a satisfying appetizer or meal that everyone will love! The preparation is easy and enjoyable, and the results are irresistibly tasty!

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.

What are the two methods for making sourdough pizza scrolls?

When I first envisioned this recipe, I planned to make pizza rolls in a muffin pan. However, the idea of a pull-apart pizza bread, similar to cinnamon rolls but with a pizza twist, also sounded irresistible. So, I crafted a recipe that lets you enjoy the best of both worlds. The real beauty is that you choose how you want to make them!

Method 1: Pull-apart pizza bread

The first variation of this recipe is where 8 pizza scrolls are taken and aligned in a round baking dish (a square one can work too) and the rolls are baked into each other.

This results in the “pull-apart” aspect of the recipe as you can effortlessly tear off each pizza roll and enjoy! You may even get some satisfying cheese pulls while doing so!

Method 2: Pizza scroll muffins

This method is exactly as it sounds. In a 12-cup muffin pan, place each scroll into the muffin cup and bake. This results in the perfect, handheld-size pizza muffin that is adorable and so yummy! These are fun to make for kids of all ages!

Do I have to use both variations?

No, of course not! As mentioned earlier, feel free to choose whichever variation you prefer. The recipe yields 20 pizza rolls, which can be baked on a large baking sheet or in two smaller batches using a smaller pan or muffin tin.

You can also cut the rolls a bit larger to make fewer if you like. My hope is that you enjoy making this recipe and feel inspired to get creative—after all, that’s the true joy of working with sourdough!

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!

If you decide to include meat or veggies, remember that you may need to cut the pizza rolls a bit larger. For example, when I baked them in a 9×12 cake pan with meat and veggie toppings, I made each roll about 2 inches, resulting in a total of 12 pizza rolls.

How to make sourdough pizza scrolls (2 ways!)

Baker’s schedule: feed your starter the evening before you mix the dough. Mix the dough the following morning and allow it to rest for 8-10 hours (at room temperature). 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
• 8-10 inch round or square pan
• 12-cup muffin pan
• parchment paper
• 9×13 inch cake pan (if making 12 larger pizza scrolls)

Larger pizza scrolls: 12 pizza scrolls can be shaped and baked with this recipe in a 9×13-inch cake pan. Every step would remain the same other than the scrolls would be cut around 2 inches each.

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 finished its bulk fermentation, 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.

• Prepare your baking pans by spraying the muffin cups with non-stick oil and lining the round baking pan with parchment paper. If using a 9×13 cake pan for larger pizza scrolls, spray it with non-stick oil.

• 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 23×11-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 1 3/16 inches wide before cutting the rolls. I use a tape measure for this to ensure I get 20 rolls.

If making 12 larger pizza scrolls each roll will be around 2 inches.

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

• Cover each 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 400 degrees F.

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

• Bake for 20-30 minutes. The muffin pizza scrolls cook up faster than the pull-apart bread. Check the scrolls at 20 minutes. They should be golden brown and the cheese will crisp up.

*If baking 12 large pizza scrolls they will need 5-10 minutes of additional baking time.

• 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!)