Easy Sourdough Pizza Rolls Recipe (Appetizers or Meal)

Enjoy a delicious, cheesy, and shareable treat with these Easy Sourdough Pizza Rolls!

Made with my versatile sourdough master dough, these pizza rolls are a simple and satisfying way to enjoy homemade pizza in a fun, bite-sized form.

The layers of dough and melted cheese are a great way to serve an easy lunch, dinner or appetizer. This recipe is easy to customize with your favorite ingredients too!

Ingredients for Sourdough Pizza Rolls

This recipe makes 12 medium-sized rolls or 18 small rolls, yielding approximately 8-12 servings, depending on appetite. They are sometimes called sourdough pizza bombs.

See tips for making appetizer portions.

Starter Preparation

• 15-20g (1 T.) sourdough starter
• 60 grams (7 tablespoons) all-purpose flour or bread flour
• 60 grams (1⁄4 cup) water

Dough Ingredients

• 100g (¼ and 2 T.) whole milk, warmed (see step 2)
• 40g (2 T. and 2 t.) water
• 30g (2 T. and 1 t.) sugar
• 100g (about 2/3 cup) active sourdough starter
• 375g (2 ½ cups) all-purpose flour (see tips)*
• 7g (1 t.) salt
• 1 egg
• 45g (3 T.) unsalted butter, softened

Filling

• 2 cups grated mozzarella cheese or pizza blend cheese
• ¼ cup pepperoni slices (or additional pizza toppings of your choice, see ideas in section below)
• Optional: 1 tsp Italian seasoning
• Optional: red pepper flakes for extra heat

Optional Toppings*

• Optional: Garlic Butter Glaze
  • 4 T. unsalted butter, melted
  • 1 tsp garlic powder
  • 1 T. finely chopped parsley
• Optional: ¼ to ½ cup pizza sauce
• Optional: ¼ cup cheese (parmesan or mozzarella)

*Why so many options? Because I want to empower the sourdough baker craving simplicity as well as the one wanting to embrace their inner gourmet!

Tools to Make Sourdough Pizza Rolls

• Large Bowl or stand mixer
• Glass measuring carafe for holding scalded milk
• Rounded plastic dough scraper
• 4-qt Cambro container for bulk fermentation
• Cooking spatula
• optional: Flour duster shaker easy to use for shaping to get just right coverage and not too much flour
• Rolling pin, tapered or French style (This made in the USA crafted rolling pin from Earlywood Designs is my favorite)
• Bread Knife
• 9×13 Glass Baking Dish
• Pastry Brush
• Silicone Oven Mitts

See the full list of my recommended essentials here:  Amazon idea list of Sourdough Essentials (see affiliate disclosure)

Timing Guide

• Activating the Starter: 6-12 hours
• Mixing the Dough: 15-30 minutes
• Bulk Fermentation: 4-8 hours (room temp)
• Shaping: 10-20 minutes
• Proofing: 1-2 hours
• Baking: 22-28 minutes
• Cooling: 10-20 minutes

If you need more help with timing, get my free sourdough timing worksheet from my Sourdough Time Planning Workbook!

What is a Master Recipe?

A master recipe is a base dough that’s highly adaptable. My Sourdough Sweet and Soft Bread Master Recipe is the foundation for this pizza roll recipe, making it easy to create delicious variations.

How to Make Sourdough Pizza Rolls

The process of making these pizza rolls includes the following steps: Starter preparation, ingredient prep, making the dough, kneading, bulk fermentation, shaping, proofing, baking, and cooling.

Step 1: Activate Your Sourdough Starter

Feed your sourdough starter and let it sit at room temperature for 6-12 hours until bubbly and doubled in size.

Step 2: Prepare the Milk

Scald the milk by heating it to 130-140°F. Transfer 100g of your scalded milk to a bowl or glass carafe and allow it to cool to 90-100°F.

Step 3: Make the Dough

1. In a bowl or stand mixer, combine warm milk, water, sugar, active starter, and flour. Mix until shaggy.
2. Add the egg and mix until incorporated.
3. Knead for 5-8 minutes in a stand mixer with a dough hook attachment (or 8-12 minutes by hand). It will be a firm ball of dough but softens more with fermentation.
4. Gradually add softened butter, kneading until fully absorbed.

Step 4: Bulk Fermentation

Place dough ball in a 4-qt cambro or greased bowl, cover, and ferment at room temperature for 4-8 hours until doubled in volume.

Step 5: Shape the Pizza Rolls

1. Grease a baking dish or line a baking sheet with parchment paper.
2. Roll dough into an 11×22-inch rectangle.
3. Sprinkle grated cheese over the dough, leaving a 1-inch border along both of the long sides of the dough.
4. Place pepperonis evenly spaced over the cheese—either chopped in small pieces or whole circles every in columns with 2-3 inches of space between each one.
5. Add other toppings if you’d like more unique pizza rolls—see suggested ingredient notes in section below!
6. Roll the dough tightly from one long end to the other long end into a log and pinch the seam closed.
7. Trim uneven edges and cut 12 even rolls (about 1 ¾-inch wide) for medium-sized rolls or 18 small-sized rolls (about 1-inch wide)
8. Arrange the equal pieces in the baking dish spaced at least 1-inch apart.

Step 6: Proofing

Cover with plastic wrap and let the rolls rise at room temperature for 1-2 hours until puffy.

Step 7: Bake the Pizza Rolls

1. Preheat oven to 375°F.
2. Brush with optional garlic butter glaze. And you have the option to spread a spoonful of pizza sauce on top of each roll along with a sprinkle of cheese.
3. Bake in the preheated oven for 22-28 minutes until golden brown.*
4. Cool for 10-20 minutes before serving.

*If your rolls aren’t browning after 24 minutes, switch to convection baking mode for the final minutes.

Storage & Reheating Tips

• Fridge: Store in an airtight container for up to 2 days.
• Reheat: Warm in the oven at 300°F for 5-10 minutes.
• Freeze: Freeze unbaked rolls and bake straight from frozen (adjust baking time to 28 to 36 minutes*).

*Internal temperature for enriched breads should be 190-200° F.

Filling Ingredient Tips

There are so many great options for customizing your pizza rolls to your or your family’s tastes! I’ve even made multiple flavors by spacing the filling ingredients in zones.

Here are some ideas of ingredients that work well in these sourdough pizza rolls. I recommend using ingredients that won’t introduce excess moisture:

• Pepperoni: If they are small and thin, they can be placed in whole but if they are thick pepperonis, dice them up before placing them in the filling.
• Onions: Use thinly sliced onions spread sparingly to avoid adding too much moisture into the dough.
• Bell Peppers: Finely dice bell peppers, drain on a paper towel, and then spread sparingly over the cheese.
• Pesto: Spread a thin layer over the dough, leaving an inch margin on the long sides of the dough before you sprinkle on the cheese.
• Sun-dried tomatoes, finely chopped
• Bacon, cooked crisp and crumbled
• Nuts, finely chopped: Pistachios or walnuts add a unique texture and savory flavor combined with other pizza ingredients.
• Rosemary chopped
• Basil, finely chopped

Flavor Variations

• Margherita Style: Use fresh basil, cheese and top with pizza sauce right before baking instead of pepperoni.
• Pesto and Sun-dried tomatoes: Use pesto and diced sun-dried tomatoes.
• Pistachio Rosemary: Finely chopped pistachios, chopped rosemary, and thinly sliced red onion create a unique savory flavor combination.
• Veggie Lover’s: Add bell peppers, onions, and herbs to the inside of the rolls. Top with pizza sauce and olives right before baking for extra flavor.

Final Tips for the Best Sourdough Pizza Rolls

• Keep the moisture in the rolls minimized so it doesn’t impact the dough rise.
• Use a serrated knife (bread knife) for clean cuts.
• Allow the dough to proof fully for soft, fluffy rolls.
• For even baking, rotate the pan halfway through and use convection baking for the final 5-8 minutes to make sure they color evenly (important if you have deep casserole dishes).
• These are one of my favorite things to prep ahead for lunches. They taste delicious straight from the fridge (I make them the night before).
• Enjoy with favorite dipping sauce or drizzles if you’re serving them up for dinner or appetizers. Hot honey or olive oil and balsamic vinegar are some of our favorites.

Sourdough Pizza Tips

If you love having family pizza night, then I have an amazing resource for you!

We make sourdough pizza on the regular so I compiled my best recipe and instructions for home oven baking as well as pizza oven baking in my VIP Sourdough Pizza Workbook.

Sourdough pizza can be a bit more tricky to work with than pizza dough made with commercial yeast

More Savory Sourdough Recipes

• Sourdough Meat Filled Braided Bread
• Jalapeño Cheddar Sourdough Bread
• Easy Sourdough Pizza Recipe
• No Lye, Soft Sourdough Pretzels

Enjoy More Ways to Use This Versatile Master Dough Recipe

If you love simplicity, this is the perfect recipe for you. My favorite way to simplify sourdough baking is to use master recipes that I plan into my weekly meal plan.

The same sourdough recipe can be used for these savory pizza rolls or sweet recipes like cinnamon rolls!

• Sourdough Cinnamon Rolls Recipe (Soft and Fluffy)
• Sourdough Turkey and Cheese Pinwheels Recipe
• The Easiest Super Soft Sourdough Crescent Rolls Recipe
• Sourdough Pigs in a Blanket Recipe (Mini Hot Dog Bites)

Savor and Share!

These sourdough pizza rolls make an easy, delicious lunch, snack, or party appetizer. My kids (and us parents) do a little happy dance when we make these! Try them and let me know what you think—leave a review or tag me @livingbreadbaker on Instagram.

Just getting started with sourdough?

A competent guide transforms sourdough baking from overwhelming to uncomplicated and fun!

Get My Free Quick Start Sourdough Guide: Learn the key terms and concepts in sourdough baking, including the differences between active sourdough starter and sourdough discard, and how to care for your starter.

Get My Free Sourdough Starter Making Workbook: Follow the steps in my workbook to make your own sourdough starter from scratch in 7 days or less!

Start Baking Sourdough Confidently—Take the Intro to Sourdough Course for Just $27!

Time Planning Help for Sourdough Baking

The #1 need for sourdough bakers is help with time planning, so I created a resource for you.

Sourdough Time Planning Workbook: Perfect for new or experienced bakers, this workbook includes 8 templates ready to fill in and a baking journal. The templates cover 4 different ways to make classic sourdough country breads, 3 time planning worksheets for enriched sourdough bread depending on serving time target, and a blank template. The baking journal goes over baker’s percentages and how to take notes on your sourdough bakes.

Get a free sample of the workbook: Use this sourdough time planning worksheet sample to simplify your baking.

Get my free menu planning template: I use this template to plan my groceries, all our meals, and cooking and sourdough baking prep.

Living Bread Baker posts mentioned

When is sourdough bulk fermentation finished?

When is sourdough finished proofing?

What is a sourdough starter?

Easy Sweet & Soft Sourdough Bread Master Recipe

Savory Sourdough Cheese Herb Babka Bread Recipe

Jalapeño Cheddar Sourdough Bread Recipe (Cheesy Crust)

Easy & Soft Savory Sourdough Cheese Twist Rolls

Easy Sourdough Pizza Crust Recipe and Guide for Oven Baking

No Lye, Easy Soft Sourdough Pretzels with Stiff Starter

Sourdough Cinnamon Rolls Recipe (Soft and Fluffy)

Sourdough Turkey and Cheese Pinwheels Recipe

The Easiest Super Soft Sourdough Crescent Rolls Recipe

Sourdough Pigs in a Blanket Recipe (Mini Hot Dog Bites)

Shop this post

4-qt Cambro container

Earlywood Designs French rolling pin

Food scale

Parchment baking sheets

FREE Sourdough Quick Start Guide

Sourdough Time Planning Workbook & Baking Journal

My Intro. to Sourdough online course

My sourdough starter

Breadtopia live starter

Cultures for Health starter

This post contains affiliate links. Read my policy here.

Print Recipe

Sourdough Pizza Rolls

This recipe makes 12 medium-sized rolls or 18 small rolls, yielding approximately 8-12 servings, depending on appetite. See tips for making appetizer portions.

Equipment

• Large Bowl or stand mixer
• Rolling Pin
• Dough Scraper
• Baking sheet or 9x13 glass baking dish
• Pastry brush
• Serrated knife

Ingredients

Starter Preparation

• 15-20 g 1 T. sourdough starter
• 60 grams 7 tablespoons all-purpose flour or bread flour
• 60 grams 1/4 cup water

Dough

• 100 g ¼ and 2 T. whole milk, warmed (see step 2)
• 40 g 2 T. and 2 t. water
• 30 g 2 T. and 1 t. sugar
• 100 g about 2/3 cup active sourdough starter
• 375 g 2 ½ cups all-purpose flour (see tips)*
• 7 g 1 t. salt
• 1 egg
• 45 g 3 T. unsalted butter, softened

Filling

• 2 cups grated mozzarella cheese or pizza blend cheese
• ¼ cup pepperoni slices or other toppings of choice, see ideas in section below
• Optional: 1 tsp Italian seasoning
• Optional: red pepper flakes for extra heat

Optional Toppings*

• Optional: Garlic Butter Glaze 4 T. unsalted butter, melted, 1 tsp garlic powder, 1 T. finely chopped parsley
• Optional: ¼ to ½ cup pizza sauce
• Optional: ¼ cup cheese parmesan or mozzarella

Instructions

Step 1: Activate Your Sourdough Starter

• Feed your sourdough starter and let it sit at room temperature for 6-12 hours until bubbly and doubled in size.

Step 2: Prepare the Milk

• Scald the milk by heating it to 130-140°F. Transfer 100g of your scalded milk to a bowl or glass carafe and allow it to cool to 90-100°F.

Step 3: Make the Dough

• In a bowl or stand mixer, combine warm milk, water, sugar, active starter, and flour. Mix until shaggy.
• Add the egg and mix until incorporated.
• Knead for 5-8 minutes in a stand mixer (or 8-12 minutes by hand).
• Gradually add softened butter, kneading until fully absorbed.

Step 4: Bulk Fermentation

• Place dough in a 4-qt cambro or greased bowl, cover, and ferment at room temperature for 4-8 hours until doubled in volume.

Step 5: Shape the Pizza Rolls

• Grease a baking dish or line a baking sheet with parchment paper.
• Roll dough into an 11x22-inch rectangle.
• Sprinkle shredded cheese over the dough, leaving a 1-inch border along both of the long sides of the dough.
• Place pepperonis evenly spaced over the cheese—either chopped in small pieces or whole circles every in columns with 2-3 inches of space between each one.
• Add other toppings—see suggested ingredient notes in section below!
• Roll the dough tightly from one long end to the other long end into a log and pinch the seam closed.
• Trim uneven edges and cut 12 even rolls (about 1 ¾-inch wide) for medium-sized rolls or 18 small-sized rolls (about 1-inch wide)
• Arrange in the baking dish spaced at least 1-inch apart.

Step 6: Proofing

• Cover and let rise at room temperature for 1-2 hours until puffy.

Step 7: Bake the Pizza Rolls

• Preheat oven to 375°F.
• Brush with optional garlic butter glaze.
• Bake for 22-28 minutes until golden brown. (*If your rolls aren’t browning after 24 minutes, switch to convection baking mode for the final minutes.)
• Cool for 10-20 minutes before serving.

Notes

For more tips, see the full post of the recipe.

Timing Guide

• Activating the Starter: 6-12 hours
• Mixing the Dough: 15-30 minutes
• Bulk Fermentation: 4-8 hours (room temp)
• Shaping: 10-20 minutes
• Proofing: 1-2 hours
• Baking: 22-28 minutes
• Cooling: 10-20 minutes

Storage & Reheating Tips

• Fridge: Store in an airtight container for up to 2 days.
• Reheat: Warm in the oven at 300°F for 5-10 minutes.
• Freeze: Freeze unbaked rolls and bake straight from frozen (adjust baking time to 28 to 36 minutes*).