Sourdough Discard Pepperoni Pizza Rolls

5 from 1 vote

Sourdough Discard Pepperoni Pizza Rolls

These Sourdough Discard Pepperoni Pizza Rolls are loaded with marinara, melty cheese, and pepperoni, making them the perfect choice for game day snacks, family pizza nights, or an easy make-ahead meal.

Prep Time30

Cook Time20

rising time3

Course: Appetizer, Main Course, Snack

Cuisine: American

Keyword: appetizer recipe, bread rolls, budget friendly recipe, dinner recipe, easy recipe, lunch recipe, sourdough discard recipe, sourdough recipe

Servings: pieces

Calories: 314kcal

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Equipment

Sheetpan with Wire Racks

Parchment paper

Kitchen Scale

Ingredients

For the Dough

400 Grams Water lukewarm water
14 Grams Active Dry Yeast
200 Grams Sourdough Discard
35 Grams Avocado Oil
2 Large Eggs
900 Grams Bread Flour
115 Grams Sugar
15 Grams Sea Salt

For the Filling

250 Grams Marinara Sauce plus extra for serving
1 Cup Cheese shredded, plus extra for topping
240 Grams Pepperoni about 120 slices
1 Teaspoon Italian Seasoning

Instructions

In a large mixing bowl, whisk together the lukewarm water and yeast. Let sit for 10-15 minutes until the yeast becomes foamy.
400 Grams Water, 14 Grams Active Dry Yeast
Add the sourdough discard, avocado oil, and eggs. Whisk until combined.
200 Grams Sourdough Discard, 35 Grams Avocado Oil, 2 Large Eggs
Stir in the bread flour, sugar, and salt using a wooden spoon until all the flour is hydrated and a shaggy dough forms.
900 Grams Bread Flour, 115 Grams Sugar, 15 Grams Sea Salt
Transfer the dough to a lightly floured work surface. Knead, adding additional flour as needed, until smooth and elastic.
Place the dough back into the bowl, cover with a damp towel, and let rise until doubled in size, about 2-3 hours.
Turn the dough onto a floured surface and divide it into two equal portions.
Roll the first portion into a large rectangle.
Spread half of the marinara sauce over the dough. Spread the marinara in a thin, even layer, leaving a small border around the edges. Sprinkle with half of the cheese, season lightly with Italian seasoning. Then arrange half of the pepperoni evenly over the top.
250 Grams Marinara Sauce, 1 Cup Cheese, 1 Teaspoon Italian Seasoning, 240 Grams Pepperoni
Using a pizza cutter, cut the rectangle into 10 sections, following the lines of pepperoni.
Roll each section individually and pinch the seams to seal. Repeat with the remaining dough and filling.
Place the rolls on two parchment-lined baking sheets. Gently flatten the tops with your hand since they will rise significantly during baking.
Add extra cheese and a sprinkle of Italian seasoning to the tops if desired.
Cover loosely and allow the rolls to rise until doubled in size, about 1-2 hours.
Preheat the oven to 350°F.
Bake for 20-25 minutes, or until the tops are a beautiful golden brown and the cheese is melted and bubbly.
Allow the rolls to rest on the baking pans for 10-15 minutes before serving.
Serve warm with additional marinara sauce for dipping.

Notes

Time Estimates

Prep Time: 30 minutes
(activating yeast, mixing dough, kneading, rolling, filling, shaping)

First Rise: 2-3 hours

Second Rise: 1-2 hours

Bake Time: 20-25 minutes

Rest Time: 10-15 minutes

Total Time: 4 hours to 5 hours. Both rises are flexible.

How Do I Know the Dough Has Doubled?

A properly risen dough should look puffy and airy, roughly doubling in size. When lightly pressed with a fingertip, the indentation should slowly spring back rather than immediately filling in.

Tips for Success

Use active sourdough discard straight from the refrigerator or freshly fed discard that hasn't fully risen.
Don't overfill the dough with sauce or the rolls may become difficult to seal.
Pinch the seams firmly to keep the filling inside during baking.
Line your baking sheets with parchment paper for easy cleanup.
The second rise is forgiving. If your kitchen is cool, simply allow a little extra time.

Nutrition