Description
These cheesy, tangy sourdough discard pizza rolls are the perfect snack, lunchbox filler, or party platter bite. Fluffy, easy to make, and full of flavor.
Ingredients
1 cup sourdough discard
2 ⅓ cups warm water (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
6 tbsp butter, melted
¾ tsp garlic powder
1½ tsp Italian seasoning
Grated parmesan (to taste)
Shredded mozzarella (to taste)
½ lb sandwich pepperoni
Instructions
1. Mix warm water, yeast, and sugar; let foam for 5 minutes.
2. Add sourdough discard, honey, olive oil, garlic salt.
3. Slowly add flour and knead 5–7 minutes.
4. Let dough rise 2–3 hours until doubled in size.
5. Divide dough and roll each half into a large rectangle.
6. Brush melted butter + seasoning mix on dough.
7. Sprinkle cheeses, layer pepperoni, and roll up dough.
8. Slice into 1.5-inch rounds and place in greased pan.
9. Bake at 425°F for 20 minutes, drain grease halfway.
10. Cool slightly and serve with dipping sauce.
Notes
Use discard within 7 days for best flavor.
Swap pepperoni for veggies or sausage.
Freezes well for up to 2 months.
Microwave reheating keeps them soft; toaster oven crisps edges.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American, Italian
Nutrition
- Serving Size: 1 roll
- Calories: 268
- Sugar: 4g
- Sodium: 231mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0.1g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 23mg
Keywords: sourdough discard, pizza rolls, snack, easy