Sourdough Pizza Rolls recipe

There’s something undeniably comforting about pizza rolls. Those little pockets of cheesy, saucy goodness are a nostalgic treat that always hits the spot. But what if we could elevate this classic snack, infusing it with the tangy complexity of sourdough? Well, let me tell you, we absolutely can! My family, initially skeptical of my “sourdough experiments,” devoured these Sourdough Pizza Rolls faster than I could pull them out of the oven. The slight tang of the sourdough crust, combined with the familiar pizza filling, created a flavor explosion that was both comforting and surprisingly sophisticated. Forget frozen – these homemade Sourdough Pizza Rolls are on a whole new level, perfect for game days, parties, or just a fun weekend snack. Get ready to transform your pizza roll game forever!

Ingredients You’ll Need

To embark on this sourdough pizza roll adventure, gather these essential ingredients. We’ll break them down into components for the sourdough starter, the dough itself, and the delicious filling.

For the Active Sourdough Starter:

• 50g Active Sourdough Starter (100% Hydration): This is your leavening agent and the heart of our sourdough flavor. Ensure your starter is bubbly and active, meaning it has recently been fed and has doubled in size. A healthy, vigorous starter is key to a successful rise and that signature sourdough tang.
• 50g Bread Flour: Bread flour provides the gluten structure needed for a strong and chewy dough. It’s crucial for that perfect pizza roll texture.
• 50g Water (Lukewarm, around 85-90°F): Water hydrates the flour and activates the starter. Lukewarm water encourages yeast activity without being too hot to harm the culture.

For the Sourdough Pizza Roll Dough:

• 250g Bread Flour: More bread flour to build the dough’s strength and chew.
• 100g All-Purpose Flour: A touch of all-purpose flour adds a bit of tenderness to the dough, balancing the chewiness of the bread flour.
• 150g Water (Lukewarm, around 85-90°F): Hydrates the flours and helps create a workable dough consistency.
• 6g Salt: Salt is crucial for flavor development and controlling yeast activity. It enhances the taste of the dough and prevents it from becoming bland.
• 30g Olive Oil: Olive oil adds richness, flavor, and helps create a softer, more pliable dough. It also contributes to a slightly crispier crust.

For the Pizza Roll Filling (Customize to your liking!):

• 200g Pizza Sauce (Homemade or High-Quality Store-Bought): The base of our pizza flavor! Choose a sauce you love. Homemade sauce offers superior flavor control, but a good quality store-bought sauce works perfectly for convenience. Consider options like marinara, pesto, or even a spicy arrabiata for a kick.
• 250g Mozzarella Cheese (Shredded): The classic pizza cheese! Low-moisture, part-skim mozzarella is ideal as it melts beautifully and doesn’t release too much water. You can also experiment with other cheeses like provolone, cheddar, or a blend for a richer flavor profile.
• 150g Pizza Toppings (Cooked, Diced): Here’s where you get creative! Cooked toppings are essential to avoid soggy pizza rolls. Some popular and delicious options include:
  • Pepperoni: A timeless pizza roll classic. Use mini pepperoni or dice larger slices.
  • Cooked Italian Sausage: Adds a savory and meaty element. Crumble and brown sausage thoroughly before using.
  • Mushrooms (Sautéed): Earthy and flavorful. Sauté mushrooms until softened and their moisture is released.
  • Bell Peppers (Roasted or Sautéed): Adds sweetness and color. Roast or sauté bell peppers until tender-crisp.
  • Onions (Caramelized or Sautéed): Adds depth of flavor. Caramelized onions bring sweetness, while sautéed onions offer a milder bite.
  • Black Olives (Sliced): Adds a salty and briny flavor.
  • Jalapeños (Pickled or Roasted): For a spicy kick! Use pickled jalapeños for convenience or roast fresh ones for a smoky flavor.
  • Ham or Canadian Bacon (Diced): A savory and slightly sweet option.

Optional Ingredients (For Flavor Enhancement & Customization):

• Garlic Powder: Adds a subtle garlic flavor to the dough.
• Italian Seasoning: Enhances the overall pizza flavor.
• Red Pepper Flakes: For a touch of heat in the dough or filling.
• Parmesan Cheese (Grated): For topping and extra cheesy flavor.
• Egg Wash (1 Egg + 1 tbsp Water): For a golden brown and shiny crust.
• Sesame Seeds or Everything Bagel Seasoning: For topping and added texture and flavor.
• Fresh Basil or Oregano (Chopped): For garnishing after baking and fresh herbal notes.

Step-by-Step Instructions: Crafting Your Sourdough Pizza Rolls

Let’s dive into the process of making these delectable sourdough pizza rolls. While sourdough baking requires a bit of patience, the reward is well worth the effort. Follow these detailed instructions to guide you through each stage.

Step 1: Prepare the Levain (Sourdough Starter Build)

This step is crucial for ensuring your dough has enough leavening power. We’re essentially building a more active starter specifically for this recipe.

1. Combine Starter Ingredients: In a clean jar or container, mix together the 50g active sourdough starter, 50g bread flour, and 50g lukewarm water. Stir well until all ingredients are fully incorporated and you have a smooth, slightly thick mixture.
2. Ferment at Room Temperature: Cover the container loosely and let it sit at room temperature (ideally 70-75°F) for 4-6 hours, or until it has doubled in volume and is bubbly and active. The time will depend on the activity of your starter and the room temperature. You’ll know it’s ready when it passes the “float test” – a small spoonful dropped into water should float.

Step 2: Mix the Dough

Now we’ll bring together all the dough ingredients to create our sourdough pizza roll base.

1. Combine Flours and Water: In a large mixing bowl, whisk together the 250g bread flour and 100g all-purpose flour. Gradually add the 150g lukewarm water, mixing with your hands or a spatula until a shaggy dough forms. There should be no dry flour left.
2. Autolyse (Optional but Recommended): Cover the bowl and let the dough rest for 30-60 minutes. This process, called autolyse, allows the flour to fully hydrate, which improves gluten development and dough extensibility. This results in a softer, more easily workable dough.
3. Add Levain and Salt: Add the prepared levain (from Step 1) and 6g salt to the dough. Use your hands to gently incorporate the levain and salt. Pinch and squeeze the dough to help break down the levain and distribute the salt evenly.
4. Incorporate Olive Oil: Add the 30g olive oil to the dough. Continue to knead and mix until the oil is fully absorbed and the dough becomes smoother and more cohesive.

Step 3: Bulk Fermentation (First Rise)

This is where the sourdough magic happens! Bulk fermentation allows the yeast and bacteria in the starter to work their magic, developing flavor and texture.

1. Knead and Stretch & Fold: Knead the dough for about 5-7 minutes until it becomes smoother and more elastic. Alternatively, you can use the “stretch and fold” technique. For stretch and folds, perform 4 sets of folds over the first 2 hours of bulk fermentation. To do a set of folds, gently stretch a portion of the dough upwards and fold it over the rest of the dough. Rotate the bowl 90 degrees and repeat three more times until you’ve stretched and folded from all four sides.
2. Bulk Ferment: Place the dough in a lightly oiled bowl, cover it, and let it bulk ferment at room temperature for 3-5 hours, or until it has increased in volume by about 50-75%. The exact time will depend on your room temperature and the activity of your starter. Look for signs of fermentation like increased volume, bubbles on the surface, and a slightly jiggly texture.
3. Adjust Bulk Fermentation (If Needed): If your kitchen is warm, bulk fermentation might happen faster. If it’s cooler, it will take longer. You can also slow down bulk fermentation by placing the dough in a slightly cooler spot (but not the refrigerator yet).

Step 4: Cold Proof (Second Rise & Flavor Development)

Cold proofing in the refrigerator slows down fermentation and develops deeper, more complex sourdough flavors.

1. Shape into a Ball: Gently deflate the dough and shape it into a smooth ball.
2. Cold Proof: Place the dough ball in a lightly oiled container or bowl, cover it tightly, and refrigerate for 12-24 hours, or even up to 48 hours for a more intense sourdough flavor.

Step 5: Prepare the Filling & Assemble Pizza Rolls

While the dough is cold proofing, you can prepare your pizza roll filling.

1. Prepare Toppings (if needed): Cook any raw toppings like sausage, mushrooms, or peppers. Dice all toppings into small, bite-sized pieces. Shred your mozzarella cheese.
2. Divide and Roll Out Dough: Remove the dough from the refrigerator and let it rest at room temperature for about 30 minutes to make it easier to handle. Divide the dough in half for easier rolling. On a lightly floured surface, roll out one half of the dough into a large rectangle, about 1/8 inch thick. Aim for a rectangle approximately 12×18 inches, but don’t worry too much about perfect dimensions.
3. Add Filling: Spread pizza sauce evenly over the dough rectangle, leaving a small border around the edges. Sprinkle shredded mozzarella cheese evenly over the sauce. Distribute your chosen toppings evenly over the cheese.
4. Roll into a Log: Starting from one long edge, carefully roll the dough rectangle into a tight log, like you’re making a jelly roll. Pinch the seam to seal it tightly.
5. Cut into Rolls: Using a sharp knife or pizza cutter, cut the log into 1-1.5 inch thick slices. You should get about 12-18 pizza rolls per log, depending on the thickness.
6. Arrange on Baking Sheet: Place the pizza rolls, swirl-side up, on a parchment-lined baking sheet, leaving some space between each roll.

Step 6: Second Proof (Final Rise)

A short second proof allows the pizza rolls to puff up slightly before baking.

1. Proof at Room Temperature: Cover the baking sheet loosely with plastic wrap or a clean kitchen towel and let the pizza rolls proof at room temperature for 30-45 minutes. They won’t double in size, but they should puff up slightly.

Step 7: Bake the Pizza Rolls

Get ready for that delicious aroma filling your kitchen!

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Optional Egg Wash & Toppings: If desired, brush the tops of the pizza rolls with egg wash for a golden brown crust. Sprinkle with sesame seeds, everything bagel seasoning, or grated Parmesan cheese.
3. Bake: Bake for 20-25 minutes, or until the pizza rolls are golden brown and cooked through. The internal temperature should reach at least 200°F (93°C).
4. Cool Slightly & Serve: Let the pizza rolls cool on the baking sheet for a few minutes before transferring them to a wire rack to cool slightly further. Serve warm and enjoy!

Nutrition Facts (Estimated)

Please note that these are estimated values and can vary based on specific ingredients and serving size. This is an approximate guide for one serving of 2-3 pizza rolls.

• Servings per Recipe: Approximately 6-8 servings (depending on how many pizza rolls you make and consider a serving size)
• Serving Size: 2-3 Pizza Rolls
• Calories per Serving (Estimated): 350-450 calories
• Macronutrients (Approximate per Serving):
  • Protein: 15-20g
  • Fat: 18-25g
  • Carbohydrates: 35-45g

Disclaimer: These are estimations only. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use.

Preparation Time Breakdown

Sourdough baking involves several stages, so let’s break down the preparation time.

• Active Time: (Hands-on time)
  • Levain Preparation: 5 minutes
  • Dough Mixing & Kneading: 15 minutes
  • Filling Preparation: 20 minutes
  • Assembly & Rolling: 30 minutes
  • Baking: 25 minutes
  • Total Active Time: Approximately 1 hour 35 minutes
• Inactive Time: (Time for dough to rise and ferment)
  • Levain Fermentation: 4-6 hours
  • Autolyse (Optional): 30-60 minutes
  • Bulk Fermentation: 3-5 hours
  • Cold Proofing: 12-24 hours (or longer)
  • Second Proof: 30-45 minutes
  • Total Inactive Time: Minimum 19 hours, maximum 36+ hours (depending on cold proof duration)
• Total Time (Active + Inactive): Minimum 20 hours 35 minutes, Maximum 37+ hours

Important Note: Sourdough baking is not a quick process. Plan ahead! The long fermentation times are crucial for flavor and texture development. However, the active time is relatively short, making it manageable to fit into your schedule.

How to Serve Sourdough Pizza Rolls

Sourdough Pizza Rolls are incredibly versatile and can be served in countless ways. Here are some delicious serving suggestions:

Dipping Sauces (Essential!):

• Classic Marinara Sauce: A timeless pairing. Warm marinara sauce for dipping is a must.
• Homemade Ranch Dressing: Cool and creamy ranch complements the savory pizza rolls perfectly.
• Garlic Aioli: A richer, garlicky dip that elevates the flavor profile.
• Spicy Sriracha Mayo: For those who like a kick! Mix sriracha with mayonnaise for a zesty dip.
• Pesto Mayo: Adds herbaceous and fresh notes. Combine pesto with mayonnaise for a vibrant dip.
• Honey Mustard: A sweet and tangy option that works surprisingly well with pizza rolls.
• Buffalo Wing Sauce: For a spicy and bold dipping experience, especially if you’ve added chicken to your filling.

Serving Occasions:

• Game Day Appetizer: Perfect for watching sports with friends and family.
• Party Snack: A crowd-pleasing appetizer for any gathering.
• Kid-Friendly Meal or Snack: Kids love pizza rolls, and the sourdough adds a nutritious boost.
• Lunchbox Treat: Pack a few cooled pizza rolls in lunchboxes for a fun and satisfying midday snack.
• Quick Dinner: Serve with a side salad for a simple and enjoyable dinner.
• Potluck Dish: Easy to transport and always a hit at potlucks and picnics.

Accompaniments:

• Fresh Salad: A light and refreshing salad, like a Caesar salad or a simple green salad, balances the richness of the pizza rolls.
• Vegetable Sticks & Hummus: Offer a healthy side of vegetable sticks (carrots, celery, cucumbers) and hummus for dipping.
• Fruit Salad: A sweet fruit salad provides a refreshing contrast to the savory pizza rolls.
• Soup: Pair with a light soup like tomato soup or minestrone for a heartier meal.

Presentation Ideas:

• Arrange on a Platter: Create an attractive platter with pizza rolls and various dipping sauces in small bowls.
• Serve in a Basket: Line a basket with a napkin and fill it with warm pizza rolls for a rustic presentation.
• Garnish with Fresh Herbs: Sprinkle fresh basil or oregano over the pizza rolls before serving for a pop of color and fresh flavor.
• Toothpicks or Skewers: Insert toothpicks or small skewers into each pizza roll for easy dipping and grab-and-go convenience.

Additional Tips for Sourdough Pizza Roll Success

Mastering sourdough baking takes practice, but these tips will help you achieve pizza roll perfection.

1. Use a Healthy and Active Starter: The foundation of great sourdough is a vibrant starter. Ensure your starter is bubbly, doubles in size after feeding, and passes the float test. A weak starter will result in a dense and under-proofed dough. If you’re new to sourdough, experiment with feeding your starter regularly and observing its activity before baking.
2. Don’t Over-Knead Sourdough: Sourdough dough develops gluten over time during bulk fermentation. Over-kneading can actually toughen the dough. Focus on gentle kneading to bring the dough together initially, and then rely on stretch and folds during bulk fermentation to develop strength and elasticity.
3. Adjust Bulk Fermentation Based on Temperature: Room temperature significantly impacts bulk fermentation speed. Warmer temperatures accelerate fermentation, while cooler temperatures slow it down. Observe your dough’s progress, not just the time. Look for signs of fermentation like increased volume and bubbles. Adjust bulk fermentation time accordingly. In warmer kitchens, shorten the bulk fermentation time; in cooler kitchens, lengthen it.
4. Cold Proofing is Your Friend: Cold proofing in the refrigerator is not just about convenience; it significantly improves the flavor and texture of sourdough. It slows down yeast activity while allowing enzymatic activity to continue, resulting in more complex flavors. Cold dough is also easier to handle and roll out. Don’t skip the cold proof!
5. Customize Your Filling Extravaganza: The filling possibilities for pizza rolls are endless! Don’t be afraid to get creative and experiment with your favorite pizza toppings. Consider vegetarian options like spinach and ricotta, Mediterranean flavors with feta and olives, or even dessert pizza rolls with Nutella and bananas! Cook your toppings thoroughly before adding them to prevent soggy pizza rolls.

Frequently Asked Questions (FAQ) About Sourdough Pizza Rolls

Let’s address some common questions you might have as you embark on your sourdough pizza roll journey.

Q1: Can I use active dry yeast instead of sourdough starter?

A: While you can technically make pizza rolls with active dry yeast, you’ll lose the signature sourdough flavor and texture. This recipe is specifically designed for sourdough. If you want to use yeast, you’ll need to adjust the recipe and fermentation times significantly. There are many yeast-based pizza roll recipes available online if you prefer that approach. However, we highly recommend embracing the sourdough process for a truly unique and delicious result.

Q2: My sourdough starter is sluggish. Can I still make this recipe?

A: It’s best to use a healthy and active sourdough starter for optimal results. A sluggish starter might lead to a dough that doesn’t rise properly, resulting in dense and heavy pizza rolls. Feed your starter regularly for a few days and ensure it’s doubling in size consistently after feeding before attempting this recipe. You can also try warming your starter slightly to encourage activity, but avoid overheating it.

Q3: Can I freeze sourdough pizza rolls?

A: Yes, sourdough pizza rolls freeze beautifully! Bake them as directed, let them cool completely, and then freeze them in a single layer on a baking sheet until solid. Once frozen, transfer them to a freezer-safe bag or container. To reheat, bake from frozen at 350°F (175°C) for 15-20 minutes, or until heated through and crispy. You can also reheat them in an air fryer for a quicker option.

Q4: My pizza rolls are bursting open during baking. What did I do wrong?

A: Bursting pizza rolls can be due to a few factors:

• Overfilling: Too much filling can cause the dough to stretch and burst during baking. Don’t overfill the rolls.
• Not Sealing Properly: Ensure you pinch the seam of the dough log tightly after rolling it up. This helps prevent the filling from escaping.
• Oven Temperature Too High: If your oven is too hot, the outside of the rolls might cook too quickly before the inside has a chance to expand, leading to bursting. Ensure your oven temperature is accurate and consider slightly lowering the temperature if you consistently experience bursting.

Q5: Can I make the dough ahead of time and bake the pizza rolls later?

A: Yes, you can prepare the dough up to the cold proofing stage and keep it refrigerated for up to 48 hours. When you’re ready to bake, remove the dough from the refrigerator, let it rest slightly, and proceed with rolling, filling, and baking as instructed. This makes sourdough pizza rolls a great option for meal prepping or making ahead for parties. You can even assemble the pizza rolls completely and then refrigerate them, unbaked, for a few hours before baking. Just add a few extra minutes to the baking time if baking from cold.

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