In a medium bowl, combine warm water with sugar and instant yeast. Let sit for about 5 minutes until frothy.

Add sourdough discard, honey, olive oil, and garlic salt to the yeast mixture. Stir until combined.

Gradually add all-purpose flour, stirring until soft dough forms. Knead on floured surface for 5-7 minutes.

Place kneaded dough in a greased bowl, cover with a towel, and let it rise in a warm place for 2-3 hours.

Turn the dough onto a floured surface, divide into two pieces, and roll into a rectangle about ¼ inch thick.

Brush rolled dough with melted butter mixed with garlic powder and Italian seasoning. Layer with Parmesan, mozzarella, and pepperoni.

Roll the dough tightly starting from one edge and slice into 1.5-inch rounds. Place cut-side up in a greased baking dish.

Preheat oven to 425°F. Bake for about 20 minutes until golden brown and cheese is bubbly.

Let cool slightly before serving. Pair with marinara or garlic butter for dipping.