Sourdough Pizza Rolls
A great way to use up leftover sourdough pizza dough! These sourdough pizza rolls have all the taste of a pizza in a grab and go snack size format! Use leftover dough or make a fresh batch - it's up to you!
Equipment
- Rolling Pin
- Cast Iron Pan
Ingredients
Dough
- 650 g Leftover Sourdough Pizza Dough (see notes for link to recipe if you need it)
For the filling
- 80 g Pizza Sauce (store bought or make your own pizza sauce here)
- 180 g Shredded Cheese Mozzarella, Cheddar, Parmesan - a blend is great!
- 200 g Diced Bacon or Ham
- 80 g Pepperoni
Instructions
Grab your leftover dough!
- I have used a 650g portion of Sourdough Discard Pizza Dough for this recipe. You can make a batch specially to make this recipe or just use leftovers. 650g is approximately half the sourdough pizza dough from my recipe. If you are using a full batch of pizza dough, just double the filling quantities below.
Rolling and Filling the Dough
- Grab your leftover dough (if it's been in the fridge, let it sit out for a bit to warm up as it will be easier to work with).
- Gently roll the dough out into a rectangle. 60cm x 30cm is a good size to aim for. It doesn't have to be perfect, but the bigger you an get it, to more perfect swirls you will get.
- Spread the pizza sauce over the dough, leaving a 5cm gap on one of the long edges. You need to leave a gap so that dough will stick to itself when you roll it.
- Now sprinkle over the mozzarella, bacon and pepperoni so that it covers the area of dough spread with the sauce.
- Once the filling is spread, roll the dough into a log, starting on the opposite long edge to the gap you've left.
- Roll the dough into a tight log, using the unfilled dough to seal the log. You can spray a little water on the part where the dough joins if you want to - but the dough should stick to itself without it.Lay the log out with the seam underneath. Sprinkle some semolina flour if the dough seems a bit sticky.
- Cut the log into 3cm pieces. I use the side of my knife to roughly measure. Using dental floss to cut them will help you keep their shape and give the rolls a flat surface, but using a knife is totally fine too!
- Place the sourdough pizza rolls onto a baking sheet lined with parchment paper. You can also make these in a cast iron skillet if you prefer, but they will join together.
Second Rise (Proofing)
- Cover the baking tray with a plastic bag or tea towel and allow the pizza rolls to get puffy. This may take a while if you're using only sourdough starter, or be a little quicker if your dough contains yeast. Once the dough is puffy, you can bake them straight away - or see baking timeline above to extend the second rise and hold them in the fridge overnight.
Baking
- Once the rolls are puffy, it's time to bake them. Preheat your oven to 180C/356F.
- Bake rolls for 20 minutes at 180C/356F.
- Once they're finished baking, remove from the baking sheet and place them on a wire rack to cool.
Notes
This recipe uses the dough from this Sourdough Discard Pizza Recipe.
You can use any type of cheese you like for these - I have used a blend of mozzarella, cheddar and red cheese (because that's what I had on hand!). Use what you have :-)
Nutrition
Calories: 370kcal Carbohydrates: 37g Protein: 14g Fat: 18g Saturated Fat: 10g Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Trans Fat: 1g Cholesterol: 53mg Sodium: 731mg Potassium: 122mg Fiber: 1g Sugar: 5g Vitamin A: 485IU Calcium: 165mg Iron: 1mg
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