Sourdough Pizza rolls (baked 2 ways!)

Learn how to make these delicious sourdough pizza rolls in two unique variations. Take your pick from a pull-apart pizza bread or pizza roll muffins, or do both and create a satisfying appetizer or meal everyone will love! If you have made my sourdough pizza crust recipe, you will find this is quite similar, I have just increased the flour & water. The method of making these is simple and fun and they are incredibly tasty!

What are the 2 ways sourdough pizza rolls can be made?

When I first thought of this recipe, I was originally going to make pizza rolls in a muffin pan. But, I also thought a pull-apart pizza bread sounded amazing! Kind of like cinnamon rolls baked into each other, but pizza instead. So, I created a recipe that can account for the best of both worlds. Though, the real beauty of it is you can decide how you want to make them!

Method 1: Pull-apart pizza bread

The first variation of this recipe is where 8 pizza rolls are taken and aligned in a round baking dish (a square one will 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 roll muffins

This method is exactly as it sounds. In a 12-cup muffin pan, place each roll into the cup and bake. This results in the perfect, handheld-size pizza muffin that is not only adorable but so yummy! These are really fun to make for kids, but adults enjoy them just as much, if not more 🙂

Do I have to use both variations?

No, of course not! As stated before, please choose whichever variation you find more interesting. The recipe accounts for 20 pizza rolls, which can be baked on a large baking sheet or baked in two separate batches using a smaller pan or muffin pan. You can also cut the pizza rolls a bit larger to reduce the number of rolls. My hope is that you have fun making this recipe and feel inspired to get creative! That is the joy that comes with sourdough.

Three best dipping sauces for sourdough pizza rolls

There are many options for dipping sauces that pair well with these pizza rolls. But here are three popular recommendations:

1. 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.
2. 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.
3. 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?

Depending on what and who I am making these for determines what toppings I use. But think of it as an actual pizza that you are topping and what you would prefer on it. For this recipe, I kept it simple with tomato sauce, freshly grated mozzarella, and herbs. But, if I bring them as an appetizer somewhere, I like to make half of them with meat and add some veggies. You can basically roll any toppings up in this recipe, so choose what sounds good to you!

If you do decide to add meat and/or veggies, keep in mind you may need to cut the pizza rolls a tad bigger. Below, I have shared what it would look like with meat and veggie pizza rolls baked in a 9×12 cake pan. I cut them about 2 inches bigger and this resulted in 12 pizza rolls total.

Why this sourdough pizza roll recipe works

1. An active bubbly starter allows for an excellent rise.
2. This is an overnight recipe allowing for flexibility. The first bulk rise takes 10-12 hours @ room temperature (68 degrees F). Keep in mind the temperature of your environment will impact this. Always watch the dough, not the clock.
3. The hydration level is 66% making for a perfectly soft, fluffy, & chewy pizza dough.
4. Using bread flour makes the dough easy to work with and roll out.

How to make sourdough pizza rolls (2 ways!)

Baker’s schedule: feed your starter around 1 pm, and mix the dough around 7 PM to bake for the following morning.

Ingredients & Equipment

• 500 grams of bread flour
• 330 grams water
• 100 grams active sourdough starter
• 10 grams salt
• 20 grams honey or sugar
• 26 grams of olive oil
• 2 tablespoons of olive oil & 1 tablespoon of Italian seasoning for brushing (optional)
• toppings: marinara sauce, cheese, oregano, veggies, sausage, bacon, etc.
• mixing bowl
• food scale
• rolling pin
• silicone/dough scraper
• 8-10 inch round pan (I use my cast iron pan)
• 12 cup muffin pan
• parchment paper

Mix the dough

• In a mixing bowl dissolve the sourdough starter and honey in water. Stir using a fork.
• 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 8-10 minutes on a liberally floured service until it comes together.
• The dough is quite sticky, so use extra flour as needed during the kneading process.
• Once done, place the dough in an oiled bowl and let it rest for the remainder of the bulk rise: 10-12 hours.
• Optional: perform 2 stretch and folds in 30-minute increments.

Roll the dough out

• The following morning if using a round baking pan for the pull-apart bread, line it with parchment paper.
• Place the dough onto a liberally 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.
• Next, add your pizza sauce, cheese, and any additional desired topping leaving a 2-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 seams shut, and make sure it is seam-side down.
• Using a very sharp knife or silicone/ dough scraper tool lightly mark lines about 1 3/16 inches wide before cutting the rolls. I use a tape measure for this to ensure I get about 20 rolls. If you want to decrease the number of rolls cut them to your desired size.
• After marking your lines, make the clean cuts and place the rolls into your baking pans. They may lose their shape a bit, and that is okay!
• Cover each pan with oiled plastic wrap and allow the dough to puff up for about 1-2 hours.

Bake the sourdough pizza rolls

• After the dough has rested and puffed up a bit, preheat your oven to 375 degrees F.
• In a small bowl, whisk together the olive oil and Italian seasoning and brush each pizza roll with the mixture.
• Bake for 20 minutes and then increase your oven to 400 degrees F for the last 5-10 minutes or until the rolls have started to turn golden brown.
• Let them cool in the pan for about 10 minutes before enjoying them with your favorite dipping sauce!
• Sourdough pizza rolls 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.