Sourdough Pepperoni Rolls
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Dough scraper
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Rolling Pin
- 2 baking sheets
- 2 sheets parchment paper
- 1 pastry brush
- 1 Sharp knife or pizza cutter
- 1 kitchen scale (optional but recommended)
- 1 clean kitchen towel or plastic wrap
Ingredients
- 240 gram sourdough starter active and bubbly
- 240 gram water room temperature
- 60 gram olive oil plus extra for greasing
- 30 gram granulated sugar
- 10 gram fine sea salt
- 500 gram bread flour plus extra for dusting
- 150 gram marinara sauce thick
- 200 gram pepperoni slices
- 250 gram low-moisture mozzarella cheese shredded
- 50 gram grated Parmesan cheese
- 1 large egg beaten for egg wash
- 5 gram dried Italian seasoning
- 2 gram garlic powder
Instructions
- In a large mixing bowl, whisk together the active sourdough starter, water, olive oil, and sugar until well combined.
- Add the bread flour and salt to the bowl and mix with a spoon or dough scraper until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth and slightly tacky, or use a mixer with a dough hook on medium-low for the same time.
- Lightly oil a clean bowl, place the dough inside, cover with a kitchen towel or plastic wrap, and let rise at room temperature for 2 hours or until roughly doubled.
- Gently deflate the dough, turn it out onto a floured surface, and rest it uncovered for 10 minutes to relax the gluten.
- Roll the dough into a large rectangle about 12 x 18 inches, keeping the thickness even.
- Spread the marinara sauce thinly and evenly over the dough, leaving a 1-inch border on one long edge.
- Sprinkle the mozzarella, Parmesan, Italian seasoning, and garlic powder evenly over the sauced area.
- Arrange the pepperoni slices evenly over the cheese, avoiding large gaps.
- Starting from the long edge opposite the clean border, roll the dough tightly into a log, sealing the clean edge by pinching the seam closed.
- Turn the log seam-side down and use a sharp knife or pizza cutter to slice it into 12 equal rolls.
- Line two baking sheets with parchment paper and place the rolls cut-side up, spacing them a couple of inches apart.
- Cover the rolls loosely with a kitchen towel or lightly greased plastic wrap and let them proof at room temperature for 30–40 minutes, or until slightly puffy.
- While the rolls proof, preheat the oven to 400°F (200°C).
- Brush the tops and sides of the rolls with beaten egg for a glossy finish.
- Bake the rolls for 18–22 minutes, rotating the trays halfway through, until golden brown and bubbling.
- Remove the trays from the oven and let the rolls cool for at least 10–15 minutes before serving so the cheese can set slightly.
Notes
For best results, use starter at peak activity so the dough rises well and develops good flavor, and keep the marinara layer thin to avoid soggy centers. If your kitchen is cool, extend the bulk rise and proofing times until the dough looks puffy rather than relying only on the clock. Chilling the rolled log for 10–15 minutes before slicing helps you cut neater rolls, and using low-moisture cheese keeps them from leaking too much. Leftovers reheat well in a 350°F (175°C) oven for 8–10 minutes, and you can customize fillings by adding sliced olives, finely diced bell peppers, or a pinch of red pepper flakes for extra heat while maintaining the same dough method.
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