If you’ve been looking for a fun and flavorful twist on classic Italian fare, the Sourdough Discard Italian Stromboli Recipe is your new go-to. This recipe not only puts your sourdough discard to good use, preventing waste, but also yields a golden, crispy crust wrapped around melty cheeses, savory pepperoni, and zesty marinara. It’s comfort food elevated into a showstopper that’s perfect for family dinners or entertaining guests with something a little different yet utterly satisfying. Once you dive into this recipe, you’ll wonder why you ever settled for plain pizza rolls.
Ingredients You’ll Need
Gathering straightforward ingredients is the first step to pulling off this delicious stromboli. Each component plays an essential role, whether it’s building the soft, tangy dough or layering the rich, savory filling that makes this dish unforgettable.
- 1 cup sourdough discard (unfed): This adds a subtle tang and helps create a wonderfully tender crust while reducing waste.
- 1 1/2 cups all-purpose flour: The backbone of the dough, providing structure.
- 1 tsp instant yeast: Gives the dough just enough rise and fluffiness.
- 1/2 tsp salt: Balances flavors and strengthens the dough gluten network.
- 1/2 tsp sugar: Feeds the yeast and adds a slight sweetness to the crust.
- 1/2 cup warm water (plus more if needed): Hydrates the dough, making it soft and workable.
- 1 tbsp olive oil: Adds moisture and a silky richness to the crust.
- 1/2 cup marinara or pizza sauce: The zesty base layer that gives every bite a savory punch.
- 1 cup shredded mozzarella cheese: Classic melty cheese for gooey goodness.
- 1/2 cup sliced provolone cheese: Adds a slightly sharp, smoky flavor.
- 1/4 cup grated Parmesan cheese: Boosts umami and gives a little salty bite.
- 1/2 cup sliced pepperoni: Classic, spicy Italian cured meat for boldness.
- 1/2 cup salami or ham, thinly sliced: Adds texture and savory depth.
- 1/2 tsp Italian seasoning: A blend of herbs to bring the whole flavor profile together.
- 1 egg (for egg wash): Creates a beautiful golden sheen and crisp crust.
How to Make Sourdough Discard Italian Stromboli Recipe
Step 1: Mix the Dough
Begin by combining your sourdough discard, flour, yeast, salt, sugar, warm water, and olive oil in a large mixing bowl. This mixture will come together into a soft, slightly sticky dough that carries the bright tang of sourdough, adding depth to every bite.
Step 2: Knead to Perfection
Transfer your dough to a floured surface and knead it for 5 to 7 minutes until it becomes smooth and elastic. This step develops the gluten network, giving the stromboli the perfect chewy texture. If the dough feels too dry or sticky, don’t hesitate to add a little water or flour as needed.
Step 3: Let It Rise
Pop the dough into a greased bowl, cover it up, and place it somewhere warm for about an hour. You’ll know it’s ready when it’s doubled in size, which means the yeast has worked its magic, giving your stromboli that lightness inside a crispy crust.
Step 4: Preheat and Prepare
Crank your oven up to 400 degrees Fahrenheit (200 degrees Celsius) and line your baking sheet with parchment paper. Getting the oven nice and hot ensures a beautifully browned, crispy exterior.
Step 5: Shape the Dough
Punch down your risen dough to release the air, then roll it out on a lightly floured surface into a 10 by 14-inch rectangle. This shape is perfect for layering all those amazing filling ingredients evenly.
Step 6: Build the Filling
Spread the marinara sauce down the center of the rectangle for a hearty, tangy base. Next, layer the pepperoni, salami or ham, mozzarella, provolone, and Parmesan cheeses. Sprinkle Italian seasoning on top to give it that signature herby Italian flavor bomb.
Step 7: Roll It Up
Fold the dough sides toward the center, then roll up the rectangle from the longer edge like a jelly roll. This technique seals in all the cheesy, meaty goodness while creating a lovely shape for baking. Position it seam-side down to prevent it from unraveling.
Step 8: Brush and Vent
Brush the surface with the beaten egg to get that gorgeous golden shine. Make a few small slits along the top to let steam escape as it bakes—this keeps the crust crisp without sogginess.
Step 9: Bake to Golden Perfection
Slide your stromboli into the oven and bake for 25 to 30 minutes. Keep an eye out for a deep golden brown crust and bubbling cheese peeking through the vents. Let it cool slightly before slicing so the filling sets just right.
How to Serve Sourdough Discard Italian Stromboli Recipe
Garnishes
Simply serving your stromboli with a side of extra warm marinara or garlic-infused olive oil is a winning move. You can also sprinkle fresh basil or chopped parsley over the top right before serving to brighten the presentation and add a fresh herbal kick.
Side Dishes
This stromboli pairs beautifully with a crisp green salad tossed in a light vinaigrette or a bowl of roasted vegetables. The freshness and crunch from these sides balance the hearty, cheesy richness of the stromboli brilliantly.
Creative Ways to Present
Try slicing the stromboli into bite-sized pinwheels for parties or game days, making it easy for everyone to grab and enjoy. Another fun idea is to serve it alongside a spiced marinara dipping sauce blended with a hint of chili flakes for an exciting kick.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover stromboli tightly in plastic wrap or place it in an airtight container. It will keep in the refrigerator for up to 3 days without losing its tasty charm.
Freezing
This recipe freezes well! After baking and cooling completely, wrap your stromboli securely in foil and place it in a freezer bag. It can be frozen for up to 2 months—perfect for a make-ahead meal when you’re short on time.
Reheating
Reheat slices in a preheated oven at 350 degrees Fahrenheit for about 10 to 15 minutes to revive that crispy crust and melty cheese. Avoid microwaving if you want to keep the texture perfect.
FAQs
Can I make the dough without sourdough discard?
Yes, you can substitute an equal amount of all-purpose flour and water plus a bit more yeast, but using sourdough discard adds unique flavor and a lovely tangy complexity that’s hard to replicate otherwise.
What if I don’t have Italian seasoning?
No problem! You can blend your own with dried basil, oregano, thyme, and rosemary, or simply sprinkle extra dried herbs you have on hand to maintain that Italian flavor profile.
Can I customize the filling?
Absolutely! This recipe is versatile—try swapping meats with mushrooms, roasted veggies, or even spicy sausage. Just be mindful of draining excess moisture to keep the crust crisp.
Do I have to use an egg wash?
While it’s not mandatory, egg wash really gives the stromboli a beautiful golden crust and glossy finish. You can substitute with milk or olive oil for a less shiny but still tasty finish.
Is this recipe kid-friendly?
Definitely! The familiar flavors of pepperoni and cheese make it a hit with kids, and the hands-on rolling is a fun way to get little ones involved in the kitchen.
Final Thoughts
The Sourdough Discard Italian Stromboli Recipe is a charming, delicious way to turn your kitchen into an Italian eatery. It’s approachable, adaptable, and just plain fun to make. Plus, it uses sourdough discard in such a clever way that you’ll feel great reducing waste. Give it a try soon—you might just have a new favorite meal on your table.
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Sourdough Discard Italian Stromboli Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 1 stromboli (serves 4–6)
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Description
This Sourdough Discard Italian Stromboli is a delicious and inventive way to use your sourdough discard by transforming it into a savory Italian classic. Packed with layers of pepperoni, salami, mozzarella, provolone, and Parmesan cheeses, enveloped in a soft, flavorful dough, and baked to golden perfection, this stromboli makes a perfect shareable meal or appetizer for 4 to 6 people.
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
- Make the dough: In a mixing bowl, combine the sourdough discard, all-purpose flour, instant yeast, salt, sugar, warm water, and olive oil. Stir the ingredients together until a soft dough begins to form.
- Knead the dough: Transfer the dough onto a lightly floured surface and knead for 5 to 7 minutes, until smooth and elastic. Adjust the dough consistency by adding a little more water if too dry or a bit of flour if too sticky.
- First rise: Place the kneaded dough in a greased bowl. Cover it with a cloth or plastic wrap and let it rise in a warm spot for about 1 hour or until it has doubled in size.
- Preheat oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking the stromboli.
- Shape the dough: Punch down the risen dough to release air, then roll it out on a lightly floured surface into a rectangle approximately 10 by 14 inches in size.
- Add filling: Spread the marinara or pizza sauce down the center strip of the dough rectangle. Evenly layer the sliced pepperoni, salami or ham, mozzarella cheese, provolone cheese, and sprinkle grated Parmesan and Italian seasoning over the fillings.
- Roll the stromboli: Fold the dough sides inward over the filling, then roll it up tightly from the long edge, similar to rolling a jelly roll. Position the seam side down on the prepared baking sheet.
- Apply egg wash and vent: Brush the top of the rolled stromboli with a beaten egg to achieve a shiny, golden crust. Make several small slits on top to allow steam to escape during baking.
- Bake: Place the stromboli in the preheated oven and bake for 25 to 30 minutes until golden brown and cooked through. Let it cool slightly before slicing.
- Serve: Slice the stromboli into portions and serve warm with extra marinara or pizza sauce for dipping.
Notes
- Ensure your sourdough discard is unfed (not recently refreshed) to maintain proper dough texture.
- If dough is sticky, dust with flour carefully to avoid a dry crust after baking.
- Feel free to swap meats with your favorites like turkey pepperoni or vegetarian substitutes for a different spin.
- Allow the stromboli to rest briefly after baking for easier slicing and better filling set.
- This recipe can be made ahead; store baked stromboli in the refrigerator and reheat before serving.
