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
Scale
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.
