Got sourdough discard piling up? Say goodbye to waste and hello to the ultimate snack-time saviour... Sourdough Discard Pizza Scrolls. These cheesy, fluffy bites come together in no time, using simple pantry staples plus that extra starter you’d usually toss.
Perfect for lunchboxes, after-school snacks or easy weekend baking, these scrolls will become a family favourite. And the best part? No yeast or waiting for dough to rise!
Ingredients
For the Dough:
- 1 cup (240g) sourdough discard
- 1½ cups (200g) plain flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon garlic powder
- ½ cup Greek yogurt
- 2 tablespoons olive oil
For the Filling:
- 3 heaped tablespoons pizza sauce
- 1 cup shredded mozzarella cheese
- ¼ teaspoon chilli flakes (optional)
- ¼ teaspoon oregano (optional)
For the Topping:
- 2 tablespoons melted butter
- ½ teaspoon garlic powder
- 1 tablespoon grated Parmesan cheese
- 1 teaspoon chopped parsley
Instructions
Preheat & Prep:
Preheat your oven to 180°C. Line a baking sheet with baking paper.
Make the Dough:
In a large bowl, combine the sourdough discard, flour, salt, baking powder, garlic powder, yogurt and olive oil. Knead gently until a soft dough forms.
Roll & Fill:
On a floured surface, roll the dough into a large rectangle, about ¼-inch thick. Spread pizza sauce evenly over the dough, then sprinkle with shredded cheese, chilli flakes and oregano if using.
Roll & Slice:
Roll the dough tightly from the long edge to form a log. Using a sharp knife, slice into 1-inch rounds. Place each scroll cut side up on the prepared baking sheet.
Bake:
Bake for 18–20 minutes or until golden brown and bubbling.
Brush & Serve:
Mix melted butter with garlic powder. Brush over warm scrolls, then sprinkle with Parmesan and chopped parsley. Serve warm and enjoy!
These scrolls take around 10 minutes to prep and 20 minutes to bake. You can even make the dough ahead of time, wrap tightly and chill overnight – then roll, fill and bake fresh when needed.
Substitutions & Variations
- Flavour Swap: Try BBQ sauce and smoked cheese for a BBQ Chicken vibe.
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Add Veggies: Finely diced capsicum, spinach or olives work well.
Tips for Success
Can I freeze these?
Yes! Freeze after baking, then reheat in the oven for 5–8 minutes until warm.
Why Greek yogurt?
It keeps the dough soft and adds a subtle tang, making these scrolls extra fluffy.
My dough feels sticky – help!
Add a sprinkle more flour if needed while rolling out, but don’t overdo it – a soft dough = soft scrolls.
Storage & Reheating
Store in an airtight container for up to 3 days. Reheat in the oven at 160°C (320°F) for 5–8 minutes, or enjoy cold in lunchboxes.
Turning your discard into deliciousness has never been easier – these Sourdough Discard Pizza Scrolls are proof that simple recipes can bring the biggest smiles.
Happy baking!