sourdough discard pizza rolls

Sourdough discard pizza rolls are a great way to use up leftover sourdough starter while making a delicious, cheesy snack or meal. Here’s a simple recipe to get you started:

Sourdough Discard Pizza Rolls

Ingredients

For the Dough:

• 1 cup sourdough discard (unfed, 100% hydration)

• 1 cup all-purpose flour (more if needed)

• 1 tsp sugar

• 1/2 tsp salt

• 1/2 tsp instant yeast (optional, for faster rise)

• 1–2 tbsp olive oil

• 2–4 tbsp water (as needed)

For the Filling:

• 1/2 cup pizza sauce

• 1 cup shredded mozzarella cheese

• Toppings (mini pepperoni, cooked sausage, sautéed veggies, etc.)

• Optional: garlic powder, Italian seasoning

For Brushing:

• Olive oil or melted butter

• Optional: parmesan, garlic powder, fresh herbs

Instructions

1. Make the Dough:

   • Mix sourdough discard, flour, sugar, salt, and optional yeast in a bowl.

   • Add olive oil and just enough water to form a soft, slightly sticky dough.

   • Knead for 5–8 minutes until smooth. Add more flour if needed.

   • Cover and let rise until puffy (1–2 hours if using yeast, 4–6+ hours if relying on discard only).

2. Roll & Fill:

   • Roll dough into a rectangle (~12″x8″).

   • Spread pizza sauce over the surface, leaving a small border.

   • Add cheese and toppings.

   • Sprinkle with Italian seasoning or garlic powder if desired.

3. Shape Rolls:

   • Roll up the dough tightly from the long side (like cinnamon rolls).

   • Slice into 1 to 1.5 inch rounds and place on a parchment-lined baking sheet or in a greased baking dish.

4. Final Rise (Optional):

   • Let the rolls rise for 30–45 minutes for fluffier texture.

5. Bake:

   • Preheat oven to 375°F (190°C).

   • Brush tops with olive oil or melted butter.

   • Bake 18–25 minutes, until golden brown and bubbly.

6. Serve:

   • Serve warm with extra marinara for dipping.

Would you like a version that’s completely yeast-free and relies only on sourdough discard fermentation?