Best Sourdough Pepperoni Rolls Recipe

Published Categorized as Sourdough Bread Recipes

If you love pepperoni on pizza, then you’re going to adore these sourdough pepperoni rolls, because they are simply delightful. Each bite swiftly transports you to heaven. So what are you waiting for? Put on your aprons, and get to baking!

Best sourdough pepperoni rolls recipe

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Best sourdough pepperoni rolls recipe

Best Sourdough Pepperoni Rolls Recipe

This scrumptious sourdough pizza rolls recipe will certainly satiate your cravings.

  • Total Time: 6 hrs 30 mins
  • Yield: 10 rolls 1x

Ingredients

Scale

For the dough

  • 450g bread flour
  • 1 tsp salt
  • 100g active sourdough starter
  • 3 tbsp sugar
  • 2 tbsp butter
  • 1 egg
  • 125ml milk
  • 130ml water
  • melted butter or olive oil to brush on top

For the filling

  • 1/2 cup pizza sauce
  • 1 cup grated cheese
  • 1 pack of mozzarella pieces
  • chopped basil
  • 1/4 cup spicy pepperoni

Instructions

  1. Combine milk with water, then mix the sourdough starter and sugar in it, until it has dissolved.
  2. Place your bread flour, and salt into the bowl of a stand mixer. Add the egg, then start mixing on low speed using the dough hook attachment. Alternatively, you could choose to mix the ingredients with your hands.
  3. Add the milk and water mixture until everything is well incorporated. If the mixture is too dry, simply add some more water.
  4. Knead the dough until you’re left with a well-hydrated dough.
  5. Add some melted butter and mix on low speed.
  6. Knead for another 2-3 minutes, gathering any remains that have become stuck to the bowl.
  7. Once the dough is stretchy, firm, and begins to release from the sides, then transfer it to a floured surface.
  8. Continue to knead the dough by hand, until it’s nice and smooth.
  9. Place the dough into a lightly greased bowl. Then cover and place in a warm place for 3-4 hours to bulk ferment.
  10. Once the dough has bulked sufficiently, punch down the dough, and shape it into a ball. Then place the dough into an airtight container, and refrigerate overnight, if you wish to bake in the morning.
  11. If you wish to bake on the same day, then continue with the next step.
  12. Remove the dough from the fridge, and let it come to room temperature, or until it’s soft enough to handle.
  13. Roll the dough out to a 12-inch by 20-inch rectangle.
  14. Spread a thin layer of pizza sauce or tomato sauce on the rectangular dough.
  15. Add some cheese and pepperoni, then roll the dough starting from the long side.
  16. Pinch the seam and use a sharp knife to cut the pizza roll into 10 equal pieces.
  17. Arrange the rolls onto a well-oiled baking dish, leaving enough space for the rolls to expand.
  18. Cover the dish loosely, and place them in a warm area to proof. The rolls should double in size after 3-4 hours.
  19. Preheat the oven to 425F, and place an oven rack in the center of the oven.
  20. Once the rolls have been proofed, spray them with some water, and place them in the preheated oven. Bake them for 15 minutes, then reduce the temperature to 400 degrees F, and continue to bake for 15 minutes, until golden brown and oozing with gooey cheese.
  21. Brush them lightly with melted butter and enjoy.

Notes

  • Remember to include any other topping ingredients you love. And if you don’t like pepperoni, you can certainly substitute it with something else, i.e., sausage, or turkey bacon.
  • Author: Natasha Krajnc
  • Prep Time: 6 hrs
  • Cook Time: 30 mins
  • Category: bread
  • Cuisine: American

Nutrition

  • Serving Size: 1 roll
  • Calories: 300 kcal
  • Fat: 15 g
  • Saturated Fat: 10 g
  • Carbohydrates: 30 g
  • Protein: 10 g

Keywords: sourdough pizza rolls

What Are Pepperoni Rolls?

Pepperoni rolls are a type of pizza roll, without the traditional pizza slices. In fact these little rolls of heaven taste almost exactly like a pizza, featuring your favorite toppings including cheese and pepperoni slices, and more, all rolled up into a gorgeous swirl of deliciousness.

Sourdough Pizza Rolls Recipe

Fancy pizza for lunch? Then this scrumptious sourdough pizza rolls recipe will certainly satiate your cravings.

Remember to include any other topping ingredients you love. And if you don’t like pepperoni, you can certainly substitute it with something else, i.e., sausage, or turkey bacon.

  • Type: Pizza rolls
  • Cuisine: American
  • Recipe yield: 10 rolls
  • Calories: 300kcal
  • Preparation time: 6 hours
  • Cooking time: 30 minutes
  • Total time: 6 hours 30 minutes

Ingredients

For the dough

  • 450g bread flour
  • 1 tsp salt
  • 100g active sourdough starter
  • 3 tbsp sugar
  • 2 tbsp butter
  • 1 egg
  • 125ml milk
  • 130ml water
  • melted butter or olive oil to brush on top

For the filling

  • 1/2 cup pizza sauce
  • 1 cup grated cheese
  • 1 pack of mozzarella pieces
  • chopped basil
  • 1/4 cup spicy pepperoni

Instructions

  1. Combine milk with water, then mix the sourdough starter and sugar in it, until it has dissolved.
  2. Place your bread flour, and salt into the bowl of a stand mixer. Add the egg, then start mixing on low speed using the dough hook attachment. Alternatively, you could choose to mix the ingredients with your hands.
  3. Add the milk and water mixture until everything is well incorporated. If the mixture is too dry, simply add some more water.
  4. Knead the dough until you’re left with a well-hydrated dough.
  5. Add some melted butter and mix on low speed.
  6. Knead for another 2-3 minutes, gathering any remains that have become stuck to the bowl.
  7. Once the dough is stretchy, firm, and begins to release from the sides, then transfer it to a floured surface.
  8. Continue to knead the dough by hand, until it’s nice and smooth.
  9. Place the dough into a lightly greased bowl. Then cover and place in a warm place for 3-4 hours to bulk ferment.
  10. Once the dough has bulked sufficiently, punch down the dough, and shape it into a ball. Then place the dough into an airtight container, and refrigerate overnight, if you wish to bake in the morning.
  11. If you wish to bake on the same day, then continue with the next step.
  12. Remove the dough from the fridge, and let it come to room temperature, or until it’s soft enough to handle.
  13. Roll the dough out to a 12-inch by 20-inch rectangle.
  14. Spread a thin layer of pizza sauce or tomato sauce on the rectangular dough.
  15. Add some cheese and pepperoni, then roll the dough starting from the long side.
  16. Pinch the seam and use a sharp knife to cut the pizza roll into 10 equal pieces.
  17. Arrange the rolls onto a well-oiled baking dish, leaving enough space for the rolls to expand.
  18. Cover the dish loosely, and place them in a warm area to proof. The rolls should double in size after 3-4 hours.
  19. Preheat the oven to 425F, and place an oven rack in the center of the oven.
  20. Once the rolls have been proofed, spray them with some water, and place them in the preheated oven. Bake them for 15 minutes, then reduce the temperature to 400 degrees F, and continue to bake for 15 minutes, until golden brown and oozing with gooey cheese.
  21. Brush them lightly with melted butter and enjoy.

Nutrition

  • Calories: 300kcal
  • Carbohydrates: 30g
  • Protein: 10g
  • Fat: 15g
  • Saturated fat: 10g

What Kind of Flour Should I Use For Sourdough Pizza Rolls?

For this sourdough pizza roll recipe, I used bread flour, as this is the ingredient that will closely resemble an actual pizza base.

You can also use all-purpose flour, especially if you’re looking for a softer bite. Additionally, you can experiment with rye, spelt, or whole-meal flour if you fancy.

Sourdough Pepperoni Rolls

Sourdough pepperoni rolls are almost as delicious as your favorite pizza if not more. They’re entirely customizable and make the perfect afternoon snack.

If you loved sourdough pepperoni rolls, then you’re going to love this delicious sourdough discard pizza dough.

FAQs

How Do You Keep Pepperoni Rolls From Getting Soggy?

Brush the tops of your pepperoni rolls with some olive oil before baking, to prevent the pizza rolls from getting soggy.

By Natasha Krajnc

Hi! My name is Natasha and I'm specialized in home sourdough bread baking and currently based in Slovakia - a very small country in Central Europe. My bread baking story began in 2011 when I decided to give up commercial yeast. I felt tired all the time (especially after eating bread and other foods made with yeast), I wasn’t motivated to do anything, had trouble concentrating throughout the day, my abdomen was bloated and I was like a trumpet on steroids – basically, I was quite a wreck. I was a big bread lover (and still am) and having to stop eating bread was quite hard at that time but I felt I was on a right way to give my body a chance to heal itself.

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