Bite-sized bliss you’ll want on repeat—crispy, cheesy, and loaded with tangy marinara.
Before we dive in, let me just say thank you for being here. It means the world to share recipes like this with fellow home cooks who appreciate the magic of transforming humble leftovers (hello, sourdough discard!) into something truly spectacular. These Sourdough Discard Pizza Rolls with Pepperoni Cups are my latest obsession—and I can’t wait for you to try them.
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🍕 Why You’ll Love These Pizza Rolls
These rolls are anything but boring!! Here’s why they deserve a spot in your rotation:
- Zero waste: Put that sourdough discard to delicious use!
- Perfect for sharing: Think game days, movie nights, potlucks—these never last long.
- Crispy pepperoni magic: That curl? That crunch? It’s everything.
- Freezer-friendly: Make a double batch and thank yourself later.
😋 What Do They Taste Like?
Imagine the chewy, tangy depth of sourdough dough, wrapped around melty mozzarella and a swipe of herby marinara. Now top that with a pepperoni slice that crisps into a flavorful little bowl of joy. Every bite is cheesy, saucy, savory perfection. And yes, dipping in extra sauce is mandatory.
🌟 Benefits of This Recipe
- Uses sourdough discard—no waste!
- Can be prepped ahead of time
- Customizable fillings and toppings
- Kid-friendly AND adult-approved
🛒 Ingredients
For the Dough:
- 1 cup (240 g) sourdough discard (unfed)
- 1½ cups (190 g) all-purpose flour
- ½ tsp instant yeast
- ½ tsp salt
- ½ tsp sugar
- 2 tbsp olive oil
- ¼ cup warm water (plus more as needed)
For the Filling:
- ½ cup marinara or pizza sauce
- 1 cup shredded mozzarella
- ¼ tsp dried oregano
- Optional: chopped basil or red pepper flakes
For the Topping:
- 20–25 slices pepperoni
- 2 tbsp grated Parmesan (optional)
- Olive oil for brushing
🔪 Tools You’ll Need
- Large mixing bowl
- Rolling pin
- Sharp knife or bench scraper
- 9×13 baking dish or sheet pan
- Pastry brush (optional)
🔄 Additions and Substitutions
Want to mix it up?
- Try cooked Italian sausage, sautéed mushrooms, or olives in the filling.
- Sub shredded cheddar or provolone for mozzarella.
- Swap marinara for pesto for a herby twist.
- Go vegetarian—just skip the pepperoni and add roasted veggies!
👩🍳 How to Make Sourdough Discard Pizza Rolls
1. Make the Dough
In a large bowl, combine all dough ingredients. Mix until a soft dough forms, knead 5–7 minutes until smooth. If dry, add a splash more water. Cover and let rise 1–1.5 hours until puffy.
2. Roll and Fill
On a floured surface, roll dough into a 10×14” rectangle. Spread marinara, sprinkle cheese, oregano, and any extras.
3. Roll and Slice
Roll tightly from the long side. Pinch to seal. Slice into 1-inch rounds.
4. Arrange and Top
Place rolls in a greased baking dish, cut-side up. Top each with a slice of pepperoni. Brush edges with oil and sprinkle with Parmesan if using.
5. Bake
Bake at 375°F (190°C) for 20–24 minutes, until golden and pepperoni is crisp.
6. Cool and Serve
Cool slightly. Serve with warm marinara or ranch for dipping. YUM.
🍽️ What to Serve With Pizza Rolls
- Side salad with balsamic vinaigrette
- Garlic knots for double the carb love
- A cold beer or fizzy soda for a party vibe
- Extra marinara, always!
💡 Tips for Perfect Rolls
- Roll the dough tightly so they stay together while baking.
- Don’t overload with sauce—it can cause sogginess.
- Let them cool for 5–10 minutes to set and avoid burnt tongues!
🧊 Storage Instructions
Fridge: Store in an airtight container for up to 4 days.
Freezer: Flash freeze, then transfer to a zip-top bag. Reheat at 350°F until warm.
Reheat: Oven is best to revive the crispy edges!
ℹ️ General Info
Yield: About 20–24 rolls
Prep Time: 20 minutes
Rise Time: 1–1.5 hours
Bake Time: 20–24 minutes
Total Time: ~2.5 hours
❓ Frequently Asked Questions
Can I make these without sourdough discard?
Yes! Use 1 cup plain yogurt or buttermilk in place of discard for a similar tang.
How do I make them ahead?
Assemble, cover tightly, and refrigerate unbaked rolls overnight. Bake as directed the next day.
What if I don’t have instant yeast?
Use active dry yeast—but proof it in the warm water with the sugar for 5 minutes first.
🥰 In Conclusion
These sourdough discard pizza rolls are a game changer. They’re fun to make, even more fun to eat, and a brilliant way to use up extra starter. The pepperoni cups are the crispy crown on top—and they’re just begging to be dipped in sauce.
Craving more cozy, cheesy comfort food?
Check out my Peach & Burrata Flatbread or Spicy Peach BBQ Chicken Sliders—peach season never looked so good!
📸 Share the Love
Tried this recipe? I’d LOVE to see it! Leave a review below and share your creations on Pinterest—tag me so I can cheer you on!
🔢 Nutritional Information (Approx. per roll)
- Calories: 110
- Protein: 5g
- Carbs: 12g
- Fat: 5g
- Fiber: 0.5g
- Sugar: 1g
(Estimates only; will vary based on ingredients used.)
Happy baking, friend! 💛
Sourdough Discard Pizza Rolls with Pepperoni Cups
Ingredients
Method
- In a large bowl, combine all dough ingredients. Mix until a soft dough forms, then knead for 5–7 minutes until smooth. If the dough is dry, add a splash more water. Cover and let rise for 1–1.5 hours until puffy.
- On a floured surface, roll the dough into a 10x14” rectangle. Spread marinara sauce over the dough, then sprinkle cheese, oregano, and any extras you desire.
- Roll the dough tightly from the long side, pinch to seal, and slice into 1-inch rounds.
- Place the rolls in a greased baking dish cut-side up. Top each roll with a slice of pepperoni, brush edges with olive oil, and sprinkle with Parmesan if using.
- Bake in a preheated oven at 375°F (190°C) for 20–24 minutes, until golden and pepperoni is crispy.
- Cool slightly before serving with warm marinara or ranch for dipping.
