The Sourdough Discard Italian Stromboli Recipe is an absolute game-changer for anyone looking to transform leftover sourdough starter into a mouthwatering, cheesy, and perfectly seasoned Italian treat. This stromboli combines a tender, tangy dough with a savory blend of pepperoni, salami, and three kinds of cheese, all wrapped up and baked to golden perfection. It’s the ideal way to satisfy pizza cravings with a delightful homemade flair, making it a favorite for casual dinners or impressing friends at gatherings.
Ingredients You’ll Need
Getting started on this Sourdough Discard Italian Stromboli Recipe is simple and satisfying because the ingredients are straightforward and each plays a vital role in building rich flavor and wonderful texture. From the tangy dough base to the generous layers of meats and cheeses, every component contributes to the overall deliciousness.
- 1 cup sourdough discard (unfed): Adds a unique tang and improves the dough’s texture while reducing waste.
- 1 1/2 cups all-purpose flour: The foundation that gives your dough structure and chewiness.
- 1 tsp instant yeast: Ensures a reliable rise, even when using discard alone.
- 1/2 tsp salt: Enhances all the flavors and balances the dough’s taste.
- 1/2 tsp sugar: Feeds the yeast and helps develop a golden crust.
- 1/2 cup warm water: Hydrates the dough for softness and elasticity.
- 1 tbsp olive oil: Keeps the dough tender and adds a subtle richness.
- 1/2 cup marinara or pizza sauce: Brings bright, herby flavor that ties the filling together.
- 1 cup shredded mozzarella cheese: Melts beautifully, giving that gooey, comforting bite.
- 1/2 cup sliced provolone cheese: Adds a mild, creamy depth to the cheese blend.
- 1/4 cup grated Parmesan cheese: Sprinkles in a sharp, nutty accent.
- 1/2 cup sliced pepperoni: Classic Italian spice and a savory punch.
- 1/2 cup salami or ham, thinly sliced: Offers meaty richness and balances the pepperoni’s zest.
- 1/2 tsp Italian seasoning: A fragrant mix of herbs for that unmistakable Italian flair.
- 1 egg (for egg wash): Creates a shiny, golden crust that looks as good as it tastes.
How to Make Sourdough Discard Italian Stromboli Recipe
Step 1: Prepare the Dough
Start by combining the sourdough discard, flour, instant yeast, salt, sugar, warm water, and olive oil in a large mixing bowl. Mix everything together until you form a soft dough. The discard brings in a lovely tanginess, while the yeast ensures the dough will rise nicely despite being unfed starter.
Step 2: Knead for Perfection
Turn the dough onto a floured surface and knead it for 5 to 7 minutes. It should become smooth and elastic, which means you’ve developed the gluten for a tender yet chewy crust. If the dough feels too sticky, sprinkle a bit more flour; if it’s too dry, add just a touch more warm water.
Step 3: Let the Dough Rise
Transfer your kneaded dough to a greased bowl and cover it with a damp towel or plastic wrap. Set it somewhere warm and inviting, allowing it to rise for about an hour or until it gently doubles in size. This step is where the magic happens, giving you that airy and soft texture.
Step 4: Shape and Fill the Stromboli
Once risen, punch down the dough to release excess air and roll it out into a rectangle approximately 10 by 14 inches on a lightly floured surface. Spread your marinara sauce evenly down the center, then layer the pepperoni, salami or ham, mozzarella, provolone, Parmesan, and sprinkle Italian seasoning over the top. This generous filling promises a flavorful, cheesy bite in every slice.
Step 5: Roll and Seal
Fold the dough edges over the filling, then roll it up tightly like a jelly roll, starting from the long edge. Placing it seam-side down on a parchment-lined baking sheet helps keep your stromboli intact and neat during baking.
Step 6: Add the Final Touches and Bake
Brush the rolled stromboli with a beaten egg wash; this gives it that irresistible golden shimmer. Make a few small slits on top to allow steam to escape while baking. Bake in a preheated oven at 400°F (200°C) for 25 to 30 minutes until it’s beautifully golden brown and cooked through. Let it cool slightly before slicing to showcase all that delicious filling.
How to Serve Sourdough Discard Italian Stromboli Recipe
Garnishes
A sprinkle of fresh basil or oregano makes a wonderful garnish, adding a burst of color and fresh herbal notes that elevate this stromboli from comfort food to something a bit more celebratory. A light dusting of extra Parmesan or a drizzle of high-quality olive oil right before serving is always a great finishing touch.
Side Dishes
Pair your stromboli with a crisp green salad tossed in a simple lemon vinaigrette for balance, or serve alongside roasted vegetables to round out the meal. A small bowl of extra marinara sauce for dipping adds a cozy, pizza-parlor feel that’s sure to please everyone at the table.
Creative Ways to Present
If you want to impress friends or family, slice your stromboli into bite-sized pinwheels for an appetizer platter. This is especially fun at parties or for game days. You can also serve it as a main course with a variety of dipping sauces, such as pesto or spicy arrabbiata, to customize each bite.
Make Ahead and Storage
Storing Leftovers
Wrap leftover stromboli tightly in plastic wrap or aluminum foil and store it in the refrigerator for up to 3 days. This keeps the dough moist and the filling fresh, making it easy to enjoy the next day without losing any of its charm.
Freezing
For longer storage, you can freeze stromboli whole or sliced. Wrap it securely in plastic wrap and then foil to prevent freezer burn. It will keep well for up to 2 months, allowing you to have a ready-to-bake meal on hand whenever the craving strikes.
Reheating
To reheat, thaw any frozen stromboli overnight in the fridge. Warm it in a preheated oven at 350°F (175°C) for about 10 to 15 minutes, or until heated through and crisp on the outside. Avoid the microwave if you want to maintain that delicious crust.
FAQs
Can I use fed sourdough starter instead of discard for this recipe?
While fed starter is more active and can work, this recipe specifically shines using sourdough discard because it helps reduce waste and the instant yeast supports rising. Using fed starter alone might change the rise and texture slightly.
What if I don’t have Italian seasoning—can I make my own?
Absolutely! A simple mix of dried oregano, basil, thyme, and a pinch of rosemary works beautifully. Just combine about equal parts for a vibrant herb blend that complements the filling perfectly.
Can this stromboli be made vegetarian?
Yes! Simply swap out the pepperoni and salami for roasted vegetables, sautéed mushrooms, or even artichoke hearts. The cheese and sauce still deliver plenty of flavor and richness.
Is it necessary to use an egg wash?
The egg wash isn’t mandatory but highly recommended. It gives the stromboli an irresistible glossy golden crust that makes it look as delicious as it tastes. You can substitute with milk or cream if you prefer.
How can I tell when the stromboli is fully cooked?
Look for a golden brown crust and listen for a hollow sound when you tap the bottom. The filling should be hot and bubbly. If you’re unsure, a quick internal temperature check of about 190°F (88°C) means it’s done.
Final Thoughts
Sharing this Sourdough Discard Italian Stromboli Recipe feels like passing along a little culinary joy, especially since it transforms something often discarded into a standout meal that everyone will adore. I can’t wait for you to try it yourself—once you do, it might just become your go-to comfort food that combines creativity with classic Italian flavors in the coziest way possible.
Print
Sourdough Discard Italian Stromboli Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 1 stromboli (serves 4)
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Description
This Sourdough Discard Italian Stromboli is a delicious way to use up your sourdough discard, featuring a soft homemade dough filled with savory Italian meats and cheeses, then baked to golden perfection. Perfect as a hearty snack or a satisfying meal, it’s served with marinara sauce for dipping.
Ingredients
For the Dough:
- 1 cup sourdough discard (unfed)
- 1 1/2 cups all-purpose flour
- 1 tsp instant yeast
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 cup warm water (plus more if needed)
- 1 tbsp olive oil
For the Filling:
- 1/2 cup marinara or pizza sauce (plus more for dipping)
- 1 cup shredded mozzarella cheese
- 1/2 cup sliced provolone cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup sliced pepperoni
- 1/2 cup salami or ham, thinly sliced
- 1/2 tsp Italian seasoning
- 1 egg (for egg wash)
Instructions
- Prepare the dough: In a mixing bowl, combine sourdough discard, flour, instant yeast, salt, sugar, warm water, and olive oil. Mix until a soft dough forms.
- Knead the dough: On a floured surface, knead the dough for 5 to 7 minutes until smooth and elastic. Adjust with more flour or water as needed to achieve the right consistency.
- First rise: Place the dough in a greased bowl, cover it, and set it in a warm spot to rise for about 1 hour or until it doubles in size.
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Shape the dough: Punch down the risen dough and roll it out on a lightly floured surface into a rectangle approximately 10 by 14 inches.
- Add filling: Spread the marinara sauce down the center of the rectangle, then evenly layer with pepperoni, salami or ham, mozzarella, provolone, and Parmesan cheeses. Sprinkle Italian seasoning over the filling.
- Roll the stromboli: Fold in the sides of the dough and then roll it tightly from the long edge, like rolling a jelly roll. Place the roll seam-side down on the prepared baking sheet.
- Egg wash and venting: Brush the top of the stromboli with the beaten egg to create a shiny crust. Make a few small slits on top to allow steam to escape while baking.
- Bake: Bake in the preheated oven for 25 to 30 minutes or until the stromboli is golden brown and cooked through.
- Serve: Let it cool slightly before slicing. Serve with extra marinara sauce for dipping.
Notes
- You can substitute the meats with other Italian deli meats of your choice.
- Make sure the dough is not too wet or dry; adjust water and flour as necessary during kneading.
- Allow the stromboli to cool a bit before slicing to prevent the cheese from oozing out.
- Use parchment paper for easier baking and cleanup.
- Egg wash helps to give the crust a beautiful golden color and shine.
