Description
Transform your sourdough discard into irresistible, golden-brown Sourdough Discard Pizza Rolls—stuffed with melty cheese, zesty marinara, and your favorite pizza toppings! These soft, flavorful rolls are the perfect way to reduce food waste while creating a crowd-pleasing snack or appetizer. Great for game day, lunchboxes, or a fun twist on pizza night, they’re easy to customize and guaranteed to disappear fast!
Ingredients
For the Dough:
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1 cup sourdough discard (unfed, at room temperature)
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1 ½ cups all-purpose flour (plus extra for dusting)
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1 tsp baking powder
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½ tsp salt
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2 tbsp olive oil
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¼ cup warm water (adjust as needed)
For the Filling:
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½ cup marinara sauce (plus extra for dipping)
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1 cup shredded mozzarella cheese
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¼ cup grated parmesan cheese
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2 tbsp chopped pepperoni (or veggies like bell peppers, olives, etc.)
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1 tsp Italian seasoning (or dried oregano)
Optional Toppings:
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Garlic butter (for brushing)
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Red pepper flakes (for heat)
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Fresh basil (for garnish)
Instructions
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Make the Dough:
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In a large bowl, mix sourdough discard, flour, baking powder, and salt.
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Add olive oil and gradually mix in warm water until a soft dough forms. Knead lightly for 2–3 minutes.
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Tip: If sticky, add 1 tbsp more flour. The dough should be smooth but not dry.
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Roll & Fill:
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On a floured surface, roll the dough into a 10×12-inch rectangle.
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Spread marinara sauce evenly, leaving a ½-inch border. Sprinkle cheeses, pepperoni, and seasonings.
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Shape & Cut:
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Tightly roll the dough into a log (starting from the long side). Slice into 12 even pieces.
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Place rolls in a greased baking dish or on a parchment-lined tray, spaced slightly apart.
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Bake:
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Preheat oven to 375°F (190°C). Let rolls rest for 10 minutes while the oven heats.
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Bake for 20–25 minutes until golden and bubbly.
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Optional: Brush with garlic butter right after baking for extra flavor!
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Serve:
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Enjoy warm with extra marinara for dipping. Garnish with fresh basil or red pepper flakes if desired.
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Notes
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No sourdough discard? Substitute with ½ cup yogurt + ½ cup flour (texture will vary).
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Make ahead: Assemble rolls, cover, and refrigerate overnight. Bake as directed (add 2–3 extra minutes).
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Freezing: Freeze unbaked rolls on a tray, then transfer to a bag. Bake from frozen (+5–10 minutes).
Keywords: sourdough discard recipe, easy pizza rolls, kid-friendly snacks, no-waste cooking