Stuffed Sourdough Pizza Rolls
Stuffed Sourdough Pizza Rolls
Making these home made stuffed sourdough pizza rolls was so fun! I made some sourdough bread dough and let it rise then cut it into pieces and stuffed it. I let it rise again and then slit the top exposing the pizza filling interior and baked. Half way through baking I turned the pans around then sprayed them with a bit of olive oil and added some more cheese before putting them back into the oven to finish.
Superman and I stopped at Creswell Bakery in Creswell, OR on our way home from the Oregon Coast Dune Buggy Adventure. We ordered this amazing ham and cheese stuffed sourdough roll and I knew I had to try to make it at home. We live several hours drive from Creswell Bakery and I didn't think we wanted to wait until we went back over there to have another one.
I made the Ham and cheese version first and I was so excited. It worked so well! That's when I decided to make these pizza style rolls. I imagine there is no end to the ingredient combinations one could come up with. I'm going to be making this a regular Leftover Queen recipe because obviously I'm going to find great leftovers to stuff into these things.
The dough recipe and the method for mixing it are below but first, here's a more detailed look at how to put the stuffed rolls together. Click on the pics for more information.
Lay them out on a parchment lined sheet pan to rise covered lightly with plastic wrap or a thin kitchen towel until they have risen 60-90 minutes. When the dough is fully risen, it should leave a small dent and not spring all the way back too quickly when you poke the dough with your fingertip.
Start preheating the oven to 450 degrees about 30 minutes before the rolls will be ready for baking.
When the rolls are ready and the oven is hot. Make a very long deep slit in the top of the roll down into the filling. The rolls should start to spread apart slowly after you make the cut.
Put the pans into the preheated oven, reduce the temperature and bake at 425 degrees for 15 minutes and then pull out the pans. Spray with oil, sprinkle with more cheese and put them back into the oven, trays turned and shifted top to bottom from the way you took them out.
Reduce the temperature again to 375 degrees and continue to bake another 5-10 minutes or until they are browned the way you like them.
Tips: Sourdough bread will be crusty and somewhat crunchy if well browned and freshly baked. I think sourdough bread and rolls are best if let to cool completely (as they do with the breads at Creswell Bakery) and reheated to order. The crust will soften some and become the chewy and crusty sourdough you are probably familiar with.
If you intend to reheat these rolls later, take the rolls out of the oven when they are a little light in color and you can finish browning them. Store them in the refrigerator for up to 3 days, freeze them if you won't be eating them for more than 3 days.
These reheat wonderfully from the refrigerator or freezer. I reheat mine at 350 degrees for about 15-20 minutes in the oven and they come out fantastic!
I saved a few of these in the freezer for a quick lunch with our kids on Christmas Eve. My son-in-law made a massaged Kale salad and we heated up some pizza sauce for dipping. It was so nice to have something special and easy to fix on such a busy day.
This would be a hit for Game Day too! Definitely a win win make ahead meal.
Cheers!
~Melisa
Stuffed Sourdough Pizza Rolls
Ingredients
3 1/4 cups all purpose flour
1/2 cup bread flour
1 1/4 tsp Active Dry Yeast
1 1/2 teaspoons fine salt
1 cup sourdough starter
1 1/4- 1 1/2 cups lukewarm water
Method
1. Add both flours and yeast to a stand mixer ( I don't sift) and mix on low speed with the hook attachment to somewhat combine.
2. Add sourdough starter all at once and mix again on low speed to somewhat combine.
3. Begin to drizzle in the liquid very slowly with the machine running on low speed until you have used a little more than 1 cup.
4. Allow the machine to continue to work the dough until it begins to pull away from the sides of the mixer adding more liquid tablespoon by tablespoon if it seems too dry. If you go too fast and the dough gets too wet add more bread flour a few tablespoons at a time. The dough should become just slightly sticky and be very soft in about 5 minutes. Let the machine knead a few minutes after it comes together maybe 7-8 minutes total. The dough should be just tacky now and still very soft.
5. Turn the dough out onto a floured board with a spatula. Flour your hands and then knead the dough just a few times by folding it over itself one direction and then the other.
6. Gather the dough into a ball and place it in a large bowl that has a tablespoon of oil in it and roll it around so it's lightly covered with the oil. I used olive oil but any good oil will do.
7. Cover the bowl with plastic wrap and set it somewhere warm to rise for 1-2 hours or until it has doubled in size. The more you bake in your house and the warmer it is, the faster your bread will rise. The extra yeasts in the air and some warmth will do amazing things!
8. When your bread has risen until you can still see your fingerprint when you poke it gently and it doesn't immediately spring back then it's time to form your rolls as shown above.
9. Form the rolls as demonstrated above.
10. Lay them out on a parchment lined sheet pan to rise covered lightly with plastic wrap or a thin kitchen towel until they have risen 60-90 minutes. When the dough is fully risen, it should leave a small dent and not spring all the way back too quickly when you poke the dough with your fingertip.
11. Start preheating the oven to 450 degrees about 30 minutes before the rolls will be ready for baking. When the rolls are ready and the oven is hot. Make a very long deep slit in the top of the roll down into the filling. The rolls should start to spread apart slowly after you make the cut.
12. Put the pans into the preheated oven turn the heat down to 425 degrees and bake for 15 minutes.
13. Take them out of the oven and turn the temperature down to 375 degrees. Spray the rolls with oil, sprinkle with more cheese and put them back into the oven, trays turned and shifted top to bottom from the way you took them out.
14. Continue to bake another 5-10 minutes or until they are browned the way you like them.
Notes * These rolls are crusty and somewhat crunchy if they are well browned and freshly baked. I think they are best if they are let to cool completely (as they did at Creswell Bakery) and reheated to order. The crust will soften some and become the chewy and crusty.
If you intend to reheat them later, take the rolls out of the oven when they are a little light in color and you can finish browning them. Store them in the refrigerator for up to 3 days, freeze them if you won't be eating them for more than 3 days.
These reheat wonderfully from the refrigerator or freezer. I reheat mine at 350 degrees for 15-20 minutes in the oven and they come out fantastic!
