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.

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.