Easy Sourdough Discard Pizza Rolls with Pepperoni

If you are craving something like homemade pizza that's not a regular pizza, try these easy, cheesy sourdough discard pepperonis rolls! They are a no wait sourdough recipe to use up some sourdough discard. They are easy, cheesy, delicious and they feel like fluffy little clouds! Next time you are planning a pizza night, try these instead.

These are so easy for kids to eat with basically no mess. They would be a good on the go meal if you are eating in the car. Satisfying like pizza, but less messy and just easy to grab and go. Perfect size for little hands.

I make my pizza dough recipe for most pizza nights. It's a super easy recipe that always turns out good. Seriously, I haven't ever had it turn out wrong. I had been seeing so many cinnamon rolls all over the internet and I wanted a savory version. I took my pizza dough, made a few minor changes and rolled it out like you would roll out cinnamon rolls, but a little thicker. I melted a little bit of butter and added in some garlic powder and italian seasoning. I brushed it onto the rolled-out dough. I sprinkled some grated parmesan cheese, and then added mozzarella. On top of the cheeses, I added rows of pepperoni. The trick is to use sandwich pepperoni because it stays put better as you are rolling. After the pepperoni was on I added a little bit more mozzarella cheese. Make sure your baking dish is buttered.

Equipment

For the Dough

• Stand Mixer
• Measuring Cups
• Measuring Spoons
• Bowl Cover

For the Roll Ups

• Baking Dish
• Rolling Pin
• Cutting Board
• Knife
• Microwave Safe bowl, for melting butter
• Brush, for melted butter

Ingredients, for NON-sourdough click here.

(and double the recipe)

• For the Dough
  • 2 ⅓ cups warm water around 100°F
  • 1 Cup Sourdough Starter
  • 4 tsp instant yeast
  • 2 TBSP sugar
  • 2 TBSP honey
  • 4 TBSP olive oil
  • 2 tsp lawry’s garlic salt. You can use regular salt.
  • 7 Cups organic all purpose flour
• For the Roll Ups (use your judgement)
• Mozzarella Cheese
• Grated Parmesan Cheese
• 6 tablespoon or ¾ Stick Salted Butter, melted with about ¾ teaspoon garlic powder 1.5 teaspoon Italian seasoning.
• Sandwich Pepperoni, about ½ pound.

Instructions

For the Dough

1. In your stand mixer- add warm water, yeast, and sugar. Then mix it around with your hand and leave it alone until it is a little bit foamy. Probably 3-5 minutes.
2. Add in your sourdough discard and then the honey, olive oil, garlic salt and slowly add in the flour.
3. Mix on low with your dough hook attachment or use your hands for 5-7 minutes.
4. Once your dough bounces back when you lightly press it with your finger- it’s ready to rise.
5. Allow it to rise for about 2-3 hours or until it has doubled in size. This will depend on the temperature of your house. The rise is faster in a warmer temperature. I let it rise in my oven with just the light on and the door shut.
6. Once it has doubled in size- Preheat the oven to 425°F. Punch down the dough and divide in two. One dough ball for each log.

For The Roll Ups

1. Pre heat your oven to 425°F.
2. Once your dough is rolled out into a large square, melt your butter and add in a little garlic powder and Italian seasoning. Brush the melted butter onto the dough.
3. Sprinkle a little bit of grated parmesan over the dough.
4. Next, spread some mozzarella cheese over the whole square. Add your sandwich pepperoni on in rows that go the same way as the log you'll be rolling up.
5. Add a little more mozzarella cheese if you want to.
6. Begin rolling up your dough. try to roll it tightly.
7. Grease your baking dish. I use butter.
8. Once the dough is rolled up in a log, cut as evenly as you can into about 1.25-1.5 inch rounds. Lay them in a baking sheet as pictured below. Bake for about 20 minutes or until they look golden brown. Once the pepperoni is starting to cook, there will be grease, I like to drain that about 10-15 minutes into baking and continue to bake for the remainder of the 20 minutes.

Notes

• For the dough you will need to measure and follow the steps for it to turn out right, but for the actual pepperoni roll up and flavor, feel free to experiment with amounts!
• This recipe makes about 24 rolls, or two large pans.
• Feel free to dip in your favorite sauce or add a thin layer when you roll out your dough.

Storage

• These store well in an airtight container in the refrigerator for up to 3-4 days. They are delicious leftover. You can reheat them in a microwave or toaster oven. The microwave will keep them softer and the toaster oven might dry them out a bit.

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📖Recipe

Easy Sourdough Discard Pepperoni Roll Ups

If you are craving something like homemade pizza that's not a regular pizza, try these easy pepperoni and cheese roll ups! They are just what they are called, easy and cheesy. They are delicious and they feel like fluffy little clouds! Next time you are planning a pizza night, try these instead.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Rise time 2 hours hrs

Total Time 2 hours hrs 50 minutes mins

Course Appetizer, Main Course, Side Dish

Cuisine American, Italian

Servings 24

Calories 268 kcal

Equipment

• Stand Mixer
• measuring cups
• measuring spoons
• Rolling Pin
• Bowl Cover
• 2 Baking Pans
• cutting board
• knife
• Microwave Safe Bowl
• Basting Pastry Brush

Ingredients

  

1x2x3x

Dough

• 2 ⅓ Cups water Lukewarm about 100°F
• 1 Cup Sourdough Starter (Discard)
• 4 teaspoon Instant Yeast
• 2 tablespoon Sugar
• 2 tablespoon Honey
• 4 tablespoon Olive Oil
• 2 teaspoon Lawry's Garlic Salt
• 7 Cups flour Organic all-purpose

Roll Ups

• 6 tablespoon Butter salted
• ¾ teaspoon Garlic Powder
• 1 ½ teaspoon Italian Seasoning
• 4 Cups Mozzarella Measure with your heart
• 1 Cup Grated Parmesan Measure with your heart

Instructions

 

For the Dough

• In your stand mixer- add warm water, yeast, and sugar. Then mix it around with your hand and leave it alone until it is a little bit foamy. Probably 3-5 minutes.
• Add in your sourdough discard and then the honey, olive oil, garlic salt and slowly add in the flour.
• Mix on low with your dough hook attachment or use your hands for 5-7 minutes.
• Once your dough bounces back when you lightly press it with your finger- it’s ready to rise.
• Allow it to rise for about 2-3 hours or until it has doubled in size. This will depend on the temperature of your house. The rise is faster in a warmer temperature. I let it rise in my oven with just the light on and the door shut.
• Once it has doubled in size- Preheat the oven to 425°F. Punch down the dough and divide in two. One dough ball for each log.

For the Roll Ups

• Pre heat your oven to 425°F.
• Once your dough is rolled out into a large square, melt your butter and add in a little garlic powder and Italian seasoning. Brush the melted butter onto the dough.
• Sprinkle a little bit of grated parmesan over the dough.
• Next, spread some mozzarella cheese over the whole square. Add your sandwich pepperoni on in rows that go the same way as the log you'll be rolling up.
• Add a little more mozzarella cheese if you want to.
• Begin rolling up your dough. try to roll it tightly.
• Grease your baking dish. I use butter.
• Once the dough is rolled up in a log, cut as evenly as you can into about 1.25-1.5 inch rounds. Lay them in a baking sheet as pictured below. Bake for about 20 minutes or until they look golden brown. Once the pepperoni is starting to cook, there will be grease, I like to drain that about 10-15 minutes into baking and continue to bake for the remainder of the 20 minutes.

Notes

• For the dough you will need to measure and follow the steps for it to turn out right, but for the actual pepperoni roll up and flavor, feel free to experiment with amounts!
• This recipe makes about 24 rolls, or two large pans.
• These store well in an airtight container in the refrigerator for up to 3-4 days. They are delicious leftover. You can reheat them in a microwave or toaster oven.  The microwave will leave them softer, the toaster oven may dry them out a bit.
• Feel free to dip in your favorite sauce!

Nutrition

Calories: 268kcalCarbohydrates: 35gProtein: 8gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 23mgSodium: 231mgPotassium: 60mgFiber: 1gSugar: 4gVitamin A: 240IUVitamin C: 2mgCalcium: 224mgIron: 2mg

Keyword bread, pizza

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