Description
Deliciously soft and cheesy sourdough discard pizza scrolls that make a perfect snack or party appetizer. Made with a tangy sourdough base combined with Greek yogurt for moisture and topped with classic pizza flavors, these scrolls are baked to golden perfection and brushed with herbed butter for extra richness.
Ingredients
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
Filling
- 3 heaped tablespoons pizza sauce
- 1 cup shredded mozzarella cheese
- ¼ teaspoon chilli flakes (optional)
- ¼ teaspoon oregano (optional)
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 (350°F). Line a baking sheet with baking paper to prevent sticking and prepare for baking.
- Make the Dough: In a large mixing bowl, combine the sourdough discard, plain flour, salt, baking powder, garlic powder, Greek yogurt, and olive oil. Knead gently until you have a soft, pliable dough that comes together smoothly.
- Roll & Fill: On a lightly floured surface, roll out the dough into a large rectangle approximately ¼-inch thick. Spread the pizza sauce evenly over the rolled dough, then sprinkle the shredded mozzarella cheese on top. If desired, evenly scatter the optional chilli flakes and oregano for an extra flavor kick.
- Roll & Slice: Starting from one long edge, roll the dough tightly into a log shape. Carefully slice the log into 1-inch thick rounds using a sharp knife. Arrange each scroll cut side up on the prepared baking sheet, spacing them slightly apart.
- Bake: Place the baking sheet in the preheated oven and bake the pizza scrolls for 18 to 20 minutes, or until they turn golden brown and the cheese is bubbling and melted.
- Brush & Serve: While the scrolls are still warm, mix the melted butter with garlic powder. Brush this mixture generously over the top of each scroll. Finally, sprinkle with grated Parmesan cheese and chopped parsley for a delicious finishing touch. Serve warm and enjoy!
Notes
- Ensure your sourdough discard is fresh for the best rise and flavor in the dough.
- You can swap out mozzarella for another melting cheese, like cheddar, if preferred.
- For a spicier version, increase the amount of chilli flakes or add a dash of hot sauce to the pizza sauce before spreading.
- The scrolls are best enjoyed fresh but can be stored in an airtight container for up to 2 days and reheated in the oven.
- Brush the scrolls generously with the garlic butter immediately after baking for a rich, savory finish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: Italian-inspired
