Cheesy Pepperoni Stuffed Sourdough Pizza Rolls Recipe
These sourdough pizza rolls are stuffed with zesty pizza sauce, spicy pepperoni, and creamy mozzarella, then topped with a savory garlic butter that will satisfy your taste buds. You don’t need to look any further for a dish you can serve as a fun party appetizer or delicious homemade dinner.
Our family has a love affair with pizza. We eat a lot of pizza! We have been making homemade pizzas every Friday night for dinner for almost as long as we’ve been married. The pizza crust recipes we use have changed over the years, and now we make sourdough pizza crust almost exclusively. We also like to change things up sometimes and make calzones or pizza rolls, which is how this recipe for cheesy pepperoni stuffed sourdough pizza rolls came to be.
Why You’ll Love Cheesy Pepperoni Stuffed Sourdough Pizza Rolls:
- Make-Ahead – You can make the pizza dough up to 3 days in advance and keep it in the refrigerator after it is done fermenting. This will speed up dinnertime prep significantly.
- Quick Snack – These can be reheated in the oven or microwave for a quick snack anytime of day.
- Crowd Pleaser – Pizza rolls are a spin on regular pizza with the same great ingredients but a fun new way to eat them.
- Customizable – Take your favorite toppings from pizza and add them to the pizza roll with the pepperoni and mozzarella cheese.
Sourdough Tips
If you’re new to sourdough or want to improve your methods, make sure to check out my tips on How to make Sourdough Starter More Active.
Tips for Sourdough Pizza Rolls:
- This recipe calls for fed sourdough starter, which means you should feed your starter at least 4-12 hours before you begin making the rolls. This will give your starter time to become active and bubbly and help your rolls to rise.
- Use this recipe for pizza sauce to make your own sauce with a can of tomato sauce.
- You can make these sourdough rolls using your favorite sourdough pizza recipe if you prefer. Depending on the measurements, you may end up with more or less pizza rolls than this recipe makes.
- In addition to a 9×13 pan, you can also bake sourdough pizza rolls on a baking sheet or in a muffin pan.
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Ingredients:
Dough ingredients:
All-purpose flour
Active sourdough starter
Water
Olive oil
Filling:
Pizza sauce
Pepperoni
Mozzarella cheese, grated
Garlic Butter Topping:
Butter, melted
Fresh garlic, minced
Italian seasoning
Parmesan cheese (optional)
Tools You May Need:
How to Make Stuffed Sourdough Pizza Rolls
The Day Before
Feed your sourdough starter 4-12 hours before you begin to make the dough.
In the large bowl of a stand mixer, using a dough hook attachment, add the fed sourdough starter, water, sea salt, and olive oil. Add the all purpose flour a cup at a time on low speed, just until the dough forms into a ball and pulls away from the sides of the bowl.
Place the dough into a greased bowl and cover with plastic wrap. Allow the dough to rise and ferment overnight, or for 8 to 24 hours, at room temperature.
The Next Day
Use a dough scraper to scoop the dough onto a lightly floured work surface. Roll the dough out into a large rectangle 1/4 inch to 1/2 inch thick. Dust the rolling pin with flour if needed.
Add the Filling
Spread the pizza sauce evenly onto the dough, except for a 1/2 inch border around the edges. Layer the pepperoni evenly over the pizza sauce. Sprinkle the grated mozzarella cheese on top of the pepperoni.
Roll the dough up lengthwise, rolling it as tight as you can. Pinch the ends of the dough into the roll. Using dental floss, cut the large roll into 12 equal pieces or smaller rolls.
Place the rolls in a 9×13 baking pan lined with greased parchment paper. Preheat the oven to 375 degrees and let the pizza rolls rise for 30 minutes.
Make the Topping
Melt the butter in a small saucepan over medium low heat, then add the minced garlic and seasoning. Stir until combined and simmer for 1 minute. Remove from heat. Just before baking, brush the garlic butter on top of the pizza rolls and sprinkle with parmesan cheese if desired.
Bake the Rolls
Bake the sourdough pizza rolls for 25-30 minutes until rolls are a light golden brown. Remove to a wire rack to cool for a couple of minutes. Serve warm with a side of pizza sauce for dipping. Enjoy!
Storage:
Baked: Keep in an airtight container in the refrigerator for up to 5 days. These can be reheated in the oven or microwave for a quick snack anytime of day.
Unbaked: You can freeze sourdough pizza rolls to bake later. After cutting into rolls, place the rolls on a baking sheet to freeze individually. Then, place frozen rolls into a ziploc bag. To bake, place in a 9×13 pan lined with greased parchment paper and allow to come to room temperature before baking.
Are you a pizza lover?
If you love pizza as much as we do, you may be interested in learning How to Cook Pizza on the Grill, especially in the summer when you don’t want to turn on the oven and heat up the whole kitchen!
More Sourdough Recipes
- Best Artisan Basil Sourdough Bread
- Pumpkin Sourdough Cinnamon Rolls
- Honey Oat Sourdough Sandwich Bread
- Cinnamon Sourdough Apple Bread
If you make this recipe and love it, I would love if you gave it 5 stars!
Cheesy Pepperoni Stuffed Sourdough Pizza Rolls
These sourdough pizza rolls are stuffed with zesty pizza sauce, spicy pepperoni, and creamy mozzarella, then topped with a savory garlic butter that will satisfy your taste buds. You don't need to look any further for a dish you can serve as a fun party appetizer or delicious homemade dinner.
Ingredients
- Dough:
- 3 - 3 ¼ cups flour
- ½ cup active sourdough starter
- 1 cup water
- 1 ½ tsp salt
- 2 Tbsp olive oil
- Filling:
- ¼ cup pizza sauce
- 40-45 pepperoni
- 1 ½ cups grated mozzarella cheese
- Garlic butter topping:
- ¼ cup butter
- 2 cloves garlic, minced
- ¼ tsp Italian seasoning
- Grated Parmesan cheese (optional)
Instructions
- Feed your sourdough starter 4-12 hours before you begin to make the dough.
- In the bowl of a stand mixer, using a dough hook attachment, add the fed sourdough starter, water, sea salt, and olive oil. Add the all purpose flour a cup at a time, just until the dough forms into a ball.
- Place the dough into a greased bowl and cover with plastic wrap. Put in a warm place to let the dough rise and ferment overnight.
- Use a dough scraper to scoop the dough onto a lightly floured work surface. Roll the dough out into a large rectangle 1/4 inch to 1/2 inch thick. Dust the rolling pin with flour if needed.
- Spread the pizza sauce evenly onto the dough, except for a 1/2 inch border around the edges. Layer the pepperoni evenly over the pizza sauce. Sprinkle the grated mozzarella cheese on top of the pepperoni.
- Roll the dough up lengthwise, rolling it as tight as you can. Pinch the ends of the dough into the roll. Using dental floss, cut the large roll into 12 equal pieces or smaller rolls.
- Place the rolls in a 9x13 baking pan lined with greased parchment paper. Preheat the oven to 375 degrees and let the pizza rolls rise for 30 minutes.
- Melt the butter in a small saucepan over medium low heat, then add the minced garlic and seasoning. Stir until combined and simmer for 1 minute. Remove from heat. Just before baking, brush all of the garlic butter on top of the pizza rolls and sprinkle with parmesan cheese if desired.
- Bake the sourdough pizza rolls for 25-30 minutes until the rolls are a light golden brown. Remove to a wire rack to cool for a couple of minutes. Serve warm and enjoy!
Notes
- Use this recipe for pizza sauce to make your own sauce with a can of tomato sauce.
- You can make these sourdough rolls using your favorite sourdough pizza recipe if you prefer. Depending on the measurements, you may end up with more or less pizza rolls than this recipe makes.
- In addition to a 9x13 pan, you can also bake sourdough pizza rolls on a baking sheet or in a muffin pan.