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
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
- 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.
