Sourdough Discard Pizza Rolls with Crispy Pepperoni Cups
These sourdough discard pizza rolls are the perfect way to use up leftover starter while creating a snack everyone will love. The dough is soft, cheesy, and packed with flavor, while crispy pepperoni cups add a fun, crunchy twist.
This recipe transforms your tangy sourdough discard into golden, bite-sized rolls that are ideal for game day, parties, or after-school snacks. They’re easy to make and infinitely customizable with your favorite pizza toppings.
Whether you’re a sourdough beginner or a seasoned baker, these pizza rolls will become your new go-to discard recipe. Let’s dive in!
Why You’ll Love This Recipe
These pizza rolls solve the age-old problem of what to do with sourdough discard. Instead of tossing it, you’re creating something delicious that doesn’t require an active, bubbly starter.
The crispy pepperoni cups aren’t just pretty—they add texture and concentrated flavor in every bite. Plus, the dough comes together quickly with no kneading required.
Perfect for meal prep, these rolls freeze beautifully and reheat like a dream. Make a double batch and thank yourself later!
Read More: Churro Style Cinnamon Sugar Cottage Cheese Mug Cake
Key Ingredients
Sourdough discard is the star here—use discard straight from the fridge, fed or unfed. It adds tang and helps create a tender, flavorful dough that’s better than any store-bought version.
Pepperoni cups form when you bake pepperoni slices in a mini muffin tin. They get crispy, hold their shape, and create the perfect vessel for extra cheese and pizza toppings.
Mozzarella cheese melts beautifully inside the rolls, while Parmesan adds a salty, savory punch. Use freshly shredded cheese for the best melt—pre-shredded cheese contains anti-caking agents that affect texture.
How to Make Crispy Pepperoni Cups
Start by preheating your oven to 400°F and flipping a mini muffin tin upside down. Drape pepperoni slices over the bottom of each cup, creating a dome shape.
Bake for 8-10 minutes until the pepperoni is crispy and holds its shape. The fat will render out, leaving you with crunchy, flavorful cups that are sturdy enough to hold toppings.
Let them cool slightly before removing—they’ll crisp up even more as they cool. These can be made a day ahead and stored in an airtight container.
Sourdough Discard Pizza Rolls with Crispy Pepperoni Cups
Course: DinnerCuisine: AmericanDifficulty: Easy12
pizza rolls20
22
minutes42
minutesTangy sourdough discard transforms into golden, cheesy pizza rolls topped with crispy pepperoni cups. Perfect for using up starter and feeding a crowd!
Ingredients
- For the Pepperoni Cups:
12 large pepperoni slices
- For the Pizza Rolls:
1 cup (240g) sourdough discard (fed or unfed)
1½ cups (180g) all-purpose flour, plus more for dusting
2 tablespoons olive oil
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon garlic powder
½ cup (120g) pizza sauce
1½ cups (170g) shredded mozzarella cheese, divided
¼ cup (25g) grated Parmesan cheese
1 teaspoon Italian seasoning
Mini pepperoni or extra toppings (optional)
Directions
- Make the pepperoni cups: Preheat oven to 400°F. Flip a mini muffin tin upside down and drape pepperoni slices over the bottom of each cup. Bake 8-10 minutes until crispy. Cool completely.
- Prepare the dough: In a large bowl, mix sourdough discard, flour, olive oil, baking powder, salt, and garlic powder until a soft dough forms. Add more flour if sticky.
- Roll and fill: On a floured surface, roll dough into a 12×10-inch rectangle. Spread pizza sauce evenly, leaving a ½-inch border. Sprinkle with 1 cup mozzarella, Parmesan, and Italian seasoning.
- Shape the rolls: Roll dough tightly from the long end into a log. Slice into 12 equal rounds (about 1 inch each).
- Assemble: Place rolls cut-side up on a parchment-lined baking sheet, 2 inches apart. Brush tops with olive oil. Top each with a pepperoni cup and fill cups with remaining mozzarella and mini pepperoni if using.
- Bake: Reduce oven to 375°F. Bake 18-22 minutes until golden brown and cheese is bubbly. Cool 5 minutes before serving.
Notes
- Discard temperature: Cold or room temperature discard both work perfectly.
Make ahead: Prepare rolls through step 4, cover, and refrigerate up to 24 hours before baking.
No pepperoni cups? Simply top rolls with regular pepperoni slices before baking.
Dairy-free option: Use vegan cheese and omit Parmesan.
Crispier bottoms: Bake on the lowest oven rack.
| Nutrition Facts | Per Serving |
|---|---|
| Calories | 285 kcal |
| Total Fat | 12g |
| Dietary Fiber | 2g |
| Sugars | 3g |
| Protein | 11g |
Assembling and Baking
Place the pizza rolls cut-side up on a parchment-lined baking sheet, spacing them about 2 inches apart. Brush the tops with olive oil or melted butter for extra golden color.
Top each roll with a crispy pepperoni cup, then add a small spoonful of cheese, mini pepperoni, or other toppings inside each cup. This creates a fun presentation and extra flavor.
Bake at 375°F for 18-22 minutes until the rolls are golden brown and the cheese is bubbly. Let them cool for 5 minutes before serving—the cheese will be molten hot!
Topping Ideas and Variations
Classic pepperoni is always a winner, but try Italian sausage, bacon bits, or diced ham for variety. Vegetarians can load up with bell peppers, olives, mushrooms, and onions.
Cheese variations are endless—try a blend of mozzarella, provolone, and cheddar, or go gourmet with fontina and gouda. A sprinkle of Parmesan on top before baking adds extra flavor.
Sauce swaps work beautifully too. Use pesto, Alfredo, or garlic butter instead of pizza sauce for a completely different flavor profile that’s just as delicious.
Storage and Reheating Tips
Store leftover pizza rolls in an airtight container in the fridge for up to 4 days. They’re perfect for quick lunches or snacks throughout the week.
To freeze, arrange cooled rolls on a baking sheet and freeze solid, then transfer to a freezer bag. They’ll keep for up to 3 months and can be reheated straight from frozen.
Reheat in a 350°F oven for 10-15 minutes (or 20 minutes from frozen) until heated through. Avoid the microwave if you want to maintain the crispy pepperoni cups and golden exterior.
Serving Suggestions
Serve these pizza rolls warm with marinara sauce, ranch dressing, or garlic aioli for dipping. The extra sauce makes them even more satisfying and kid-friendly.
They’re perfect alongside a fresh Caesar salad or roasted vegetables for a complete meal. They also work beautifully on party platters with other finger foods.
Pair with a cold beer, sparkling water with lemon, or Italian soda for the ultimate pizza night at home. These rolls make everything feel like a celebration!
Frequently Asked Questions
Can I use active sourdough starter instead of discard?
Yes! Active starter works perfectly in this recipe. The rolls may have a slightly more pronounced tang and could rise a bit more during baking, but the results will be delicious either way.
How do I prevent the rolls from opening during baking?
Make sure to roll the dough tightly and place the rolls seam-side down on the baking sheet. Brushing with olive oil also helps seal the edges. If they still open slightly, it won’t affect the taste—they’ll just look more rustic!
Can I make these without the pepperoni cups?
Absolutely! You can top the rolls with regular pepperoni slices, leave them plain and serve with dipping sauce, or get creative with other toppings like jalapeños, olives, or cooked sausage. The pepperoni cups are just a fun presentation twist.
