Sourdough Discard Pizza Rolls

Sharing is caring!

If there’s one thing that always brings people into the kitchen, it’s the smell of something cheesy baking. In our house, pizza night is practically a tradition but not always in its traditional form. One chilly Friday, I found myself staring down a full jar of sourdough discard, too good to toss but begging for transformation. I didn’t want another loaf, and I certainly wasn’t about to make pancakes at 6 p.m. That’s when it hit me: what if I rolled up our pizza night into soft, garlicky swirls of cheesy joy?

These sourdough discard pizza rolls were born from that kind of kitchen curiosity, and they’ve been on repeat ever since. They’re gooey in the center, crisp around the edges, and packed with just enough tang from the discard to keep things interesting. If you’ve tried sourdough discard jalapeño popper bread bowl, you know how discard can turn an ordinary snack into something crave-worthy. And if you enjoy baking with discard as much as I do, you’ll want to try my sweet and tangy sourdough discard coffee cake too.

Let’s roll into Part 1 and get you started with the dough.

Table of Contents

A Memory Rolled in Dough

Growing up, pizza was a flat crust cut into squares, usually from the freezer or a phone call away. Homemade meant mess. It meant someone had time which usually wasn’t the case. But when I started experimenting with sourdough, something shifted. I found a rhythm in mixing, waiting, shaping. There was something grounding about using discard, something quietly satisfying about transforming what might be tossed into something comforting and edible.

The first time I made these rolls, I was actually craving cinnamon rolls. But savory won. I used my basic pizza dough, enriched it with sourdough discard, brushed it with buttery garlic and herbs, then loaded it with cheese and pepperoni. Rolled, sliced, and baked, they came out like puffy little pizza pinwheels with just the right chew. They reminded me of cozy nights and kitchen experiments gone right.

Why Sourdough Discard Pizza Rolls Hit the Spot

Sourdough discard has a reputation for being fussy or finicky but honestly, it’s forgiving. These rolls prove that. Not only is the discard flavor subtle and pleasantly tangy, but it also gives the dough softness and richness you won’t get with water and yeast alone. And because you’re not relying on the discard for the rise (we’re using yeast here too), the dough is reliable even for beginners.

Beyond the flavor, there’s practicality. These rolls are easy to freeze, reheat, and pack for lunches. My kids love dipping them in marinara. I love sneaking one cold straight from the fridge. They’re the kind of recipe you make once and return to again and again, like sourdough discard popovers or buttery sourdough crumpets.

You don’t need to be a seasoned baker. You just need a jar of discard and a craving for something warm, cheesy, and a little bit magical.

Crafting the Dough with Discard

Ingredients That Elevate Flavor and Function

The dough is the heart of these sourdough discard pizza rolls, and it’s where things get interesting. Most pizza doughs are fairly basic flour, yeast, water, salt. But here, we’re enriching that formula with a bit of discard and a few flavor-forward ingredients that make the whole thing pop.

Let’s start with the sourdough discard. It’s not active starter, so it won’t do the heavy lifting of fermentation, but it adds complexity, depth, and moisture. I like to use discard that’s no more than 5 days old anything older, and the tang can turn bitter. Pair that with a little honey and sugar (yes, both), and you get balanced flavor and great browning during baking. Garlic salt and olive oil add a savory backbone, while a touch of Lawry’s brings that nostalgic seasoning punch that reminds me of my mom’s garlic bread.

Here’s the list I rely on:

• 1 cup sourdough discard (room temperature)
• 2 ⅓ cups warm water (around 100°F)
• 4 tsp instant yeast
• 2 tbsp sugar + 2 tbsp honey
• 4 tbsp olive oil
• 2 tsp garlic salt
• 7 cups all-purpose flour

This is a flexible dough, but don’t skip the resting time. It makes all the difference between tough and tender rolls.

Making Dough That Rises Just Right

Once your ingredients are ready, the process is straightforward but it’s the little tips that make it foolproof. Begin by blooming your yeast in warm water with the sugar. When it’s foamy, mix in the discard, honey, olive oil, and garlic salt. Add the flour gradually, letting your stand mixer or hands do the work. After kneading for 5–7 minutes, you’ll feel the dough transform soft, elastic, slightly tacky.

Now let it rise. I tuck my dough in the oven with the light on (no heat), which creates the perfect warm proofing environment. After 2–3 hours, the dough should double in size and be pillow-soft to the touch.

This is the point when everything feels possible. The dough is alive soft, stretchy, forgiving. It’s time to shape it into something magical.

If this stage gets you excited, you’ll love working with other discard-based doughs like these spinach artichoke pull-apart bread or even dessert-forward s’mores pull-apart bread. The techniques overlap, and the results never disappoint.

Rolling, Filling & Baking

Turning Dough into Cheesy Pizza Swirls

Once your dough has risen and doubled in size, it’s ready for action. Divide it into two equal parts this recipe makes enough for two generous logs. Lightly flour your surface and roll out one half into a rectangle, about ¼-inch thick. Don’t worry if it’s not perfect. These are rustic rolls, and they forgive uneven edges.

Now for the flavor magic. Melt about 6 tablespoons of salted butter and stir in ¾ teaspoon garlic powder and 1½ teaspoons Italian seasoning. Brush this herby butter across the entire surface of the dough, right to the edges. Then sprinkle on a layer of grated Parmesan just enough to create a salty base and follow it with shredded mozzarella. Use a “measure with your heart” approach here.

Add rows of sandwich pepperoni (they lay flatter and roll better than thick-cut types), and finish with another small handful of mozzarella. Then, starting from the long side, roll the dough into a log. Roll it tightly but gently so you keep all those cheesy layers intact.

Slice the log into 1½-inch rounds and place them cut side up in a greased baking dish. Leave a little space between each these will puff as they bake.

Bake at 425°F for about 20 minutes, draining excess grease if needed halfway through. You’re looking for golden tops, bubbling cheese, and edges that crisp just enough to hold their shape.

Variations and Crowd-Pleasers

What I love about this recipe is how versatile it is. You can swap the pepperoni for sautéed mushrooms, olives, or roasted veggies for a vegetarian option. Add cooked sausage, diced jalapeños, or even pineapple if that’s your thing. These rolls welcome creativity.

For a tangy twist, try a thin layer of pizza sauce before you add the cheese. Or go bold with a garlic white sauce and spinach. The sky’s the limit.

These also make an excellent party dish. I’ve served them alongside sourdough discard bacon cheddar muffins for brunch, and once even slid them into a bento box with sourdough discard English muffins for a road trip lunch.

Whatever the occasion, these rolls show up flaky, flavorful, and ready to impress.

Storage, Serving & Leftover Magic

How to Store & Reheat Sourdough Pizza Rolls

These rolls are irresistible fresh out of the oven but they’re just as lovable the next day. Store leftovers in an airtight container in the fridge for up to four days. I like to line the container with a paper towel to absorb any extra moisture and keep the rolls from getting soggy.

For reheating, you’ve got options. A microwave keeps them soft and pillowy great for lunchboxes or quick snacks. A toaster oven or air fryer, on the other hand, brings back that golden crisp on the edges. Just watch closely so they don’t dry out.

If you want to freeze them, wrap each roll individually and freeze for up to two months. Reheat straight from frozen at 350°F for about 12–15 minutes. They’re a lifesaver on hectic days when you want something homemade without the work.

You’ll find these reheat like a dream, just like my sourdough discard breakfast pockets, which have also become a cold-morning go-to in our house.

Fun Ways to Serve or Repurpose Them

One of the best parts of sourdough discard pizza rolls? They adapt to whatever you need them to be. Serve them hot with a side of warm marinara, creamy ranch, or garlic butter for dipping. Plate them up as an appetizer, pack them in lunchboxes, or bring them to a picnic they’re sturdy, flavorful, and portable.

Leftovers also double beautifully as quick breakfast bites or after-school snacks. I’ve even tucked a couple into my daughter’s thermos-style lunch container along with some roasted veggies. She called it her “pizza sushi.”

If you’re into playful spins on traditional recipes, these rolls live in the same fun, family-friendly zone as sourdough discard cinnamon roll bites or even popovers, especially when you serve them up with a twist.

Whether you’re cooking for a crowd or just want something cozy and creative, these pizza rolls make sourdough discard feel like a win, not a chore.

FAQS

Can I make pizza with sourdough discard?

Absolutely. Sourdough discard adds a subtle tang and extra depth to dough. In this recipe, it’s combined with yeast to ensure a reliable rise while enhancing flavor and texture. It’s a fantastic way to give your pizza dough character without needing a fully active starter.

How to tell if sourdough discard has gone bad?

Good discard smells tangy, slightly yeasty, and maybe a bit sour. If it smells like cheese, rot, or anything unpleasant or if you see pink, orange, or fuzzy spots it’s time to toss it. Trust your nose and eyes.

How long can sourdough pizza dough sit out?

You can let it sit at room temperature for 2 to 4 hours, depending on how warm your kitchen is. After that, either shape and bake it or refrigerate the dough to slow fermentation and preserve texture.

How many days can you use sourdough discard?

You can typically use refrigerated discard for up to 7 days. After that, it starts to break down. I keep mine in a lidded jar and give it a quick sniff before using. Older discard works great in savory bakes like these pizza rolls or even sourdough discard garlic knots.

Conclusion

Sourdough discard pizza rolls are more than just a clever way to reduce waste they’re proof that cozy, craveable baking doesn’t have to be complicated. From the tangy, pillowy dough to the layers of melty cheese and crisped pepperoni, every bite brings comfort, creativity, and just the right amount of nostalgia.

If you’re just getting started with sourdough or looking for something new to try, let these rolls be your next kitchen adventure. Like all my favorite recipes, they’re a little messy, incredibly forgiving, and full of magic.

And if you’re still staring at that jar of discard, keep exploring whether it’s jalapeño popper bread or sweet coffee cake, your next favorite bake might be one stir away.more recipes follow me: facebook – Pinterest

Print