Sourdough Discard Italian Stromboli Recipe

If you have some sourdough discard on hand and a craving for bold, comforting flavors, this Sourdough Discard Italian Stromboli Recipe is a must-try. It transforms that humble bit of starter into a soft, savory dough that wraps a melty, cheesy, and perfectly seasoned Italian-inspired filling. Every bite delivers a delightful combination of tender crust, zesty meats, and gooey cheese, making it both an impressive homemade meal and a satisfying comfort food for any day of the week.

Ingredients You’ll Need

The magic of this stromboli lies in its straightforward yet thoughtfully chosen ingredients. Each one plays an important role, from creating the tender dough to layering a flavorful, cheesy filling that bursts with classic Italian charm.

• 1 cup sourdough discard (unfed): Adds natural tang and helps build a tender, airy crust without extra fuss.
• 1 1/2 cups all-purpose flour: The backbone of the dough that gives structure and chewiness.
• 1 tsp instant yeast: Boosts the rise for a soft, pillowy base alongside the discard.
• 1/2 tsp salt: Enhances flavor and balances the dough.
• 1/2 tsp sugar: Feeds the yeast just enough to assist rising and adds a touch of subtle sweetness.
• 1/2 cup warm water: Hydrates the dough perfectly to get that ideal soft texture.
• 1 tbsp olive oil: Contributes richness and keeps the crust tender and slightly crisp.
• 1/2 cup marinara or pizza sauce: Brings a vibrant tomato base packed with herbs and flavor.
• 1 cup shredded mozzarella cheese: Melts beautifully for creamy, gooey goodness.
• 1/2 cup sliced provolone cheese: Adds a lovely subtle sharpness and creamy texture.
• 1/4 cup grated Parmesan cheese: Gives a nutty, salty kick that elevates the whole filling.
• 1/2 cup sliced pepperoni: Delivers classic Italian spice and savory punch.
• 1/2 cup salami or ham, thinly sliced: Adds extra meaty, smoky richness.
• 1/2 tsp Italian seasoning: Infuses the filling with aromatic herbs like oregano, basil, and thyme.
• 1 egg (for egg wash): Creates a shiny, golden crust once baked.

How to Make Sourdough Discard Italian Stromboli Recipe

Step 1: Prepare the Dough

Start by combining the sourdough discard, all-purpose flour, instant yeast, salt, sugar, warm water, and olive oil in a mixing bowl. Stir everything until a soft dough forms. This mix is foundational—the sourdough discard brings that deep, tangy note, while the yeast adds a reliable rise, creating dough that is both fluffy and flavorful.

Step 2: Knead the Dough

Transfer the dough to a floured surface and knead it for around 5 to 7 minutes. This develops the gluten, making your stromboli crust nice and elastic. If the dough feels sticky, sprinkle a little more flour; if too dry, add a few drops of water. Aim for a smooth, slightly tacky ball.

Step 3: Let the Dough Rise

Place your kneaded dough in a lightly greased bowl, cover it, and set it somewhere warm. Let it rise for about an hour or until it doubles in size. This is when the yeast and sourdough discard work their magic, creating air pockets that result in a tender crumb later on.

Step 4: Roll Out the Dough

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Punch down your dough to release excess air and roll it into a roughly 10 by 14-inch rectangle on a floured surface. The shape prepares a perfect canvas for layering the delicious filling.

Step 5: Add the Filling

Spread marinara sauce down the center of the rectangle, leaving the edges free for sealing. Next, layer the shredded mozzarella, sliced provolone, grated Parmesan, pepperoni, and salami or ham evenly over the sauce. Finally, sprinkle with Italian seasoning for a burst of herbal aroma that ties everything together.

Step 6: Shape the Stromboli

Fold the sides of the dough over the filling, then carefully roll it tightly from the long edge as if you were making a jelly roll. Pinch the edges to seal and place it seam-side down on the baking sheet. Brush the top with beaten egg—this glossy wash guarantees a golden, appetizing crust.

Step 7: Bake the Stromboli

Make a few small slits on the top to allow steam to escape, then bake for 25 to 30 minutes. When the crust turns beautifully golden and sounds hollow when tapped, your stromboli is ready. Let it cool slightly before slicing so the cheese sets just enough to hold all that tasty filling in place.

How to Serve Sourdough Discard Italian Stromboli Recipe

Garnishes

A drizzle of extra marinara or a sprinkle of fresh basil leaves never hurts when serving stromboli. You could also add a dash of crushed red pepper flakes for a bit of heat or freshly cracked black pepper to enhance the seasoning.

Side Dishes

Pair your stromboli with a crisp green salad tossed in tangy vinaigrette or some roasted vegetables to keep things balanced and fresh. For a heartier meal, a bowl of minestrone or a simple Italian pasta salad complements the flavors beautifully.

Creative Ways to Present

For a fun twist, serve slices of the stromboli skewered with colorful cocktail picks alongside assorted dipping sauces like garlic butter, pesto, or spicy arrabbiata. This makes it great for parties or casual get-togethers where guests can customize their bites.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover stromboli tightly in aluminum foil or plastic wrap and keep it in the refrigerator. It will stay fresh for up to 3 days, making it perfect for quick meals or snacks later on.

Freezing

If you want to enjoy this Sourdough Discard Italian Stromboli Recipe later, wrap it securely in freezer-safe foil and plastic wrap, then freeze for up to 2 months. Thaw overnight in the fridge before reheating to keep the texture intact.

Reheating

Rewarm slices in a preheated oven set at 350°F (175°C) for about 10-15 minutes, or until the cheese is melted and the crust feels crisp again. Avoid microwaving, which can make the crust soggy and the filling rubbery.

FAQs

Can I use regular sourdough starter instead of discard?

While you can use active starter, sourdough discard tends to work best for this recipe since it’s unfed and less bubbly, making the dough easier to handle and ensuring a mild tangy flavor without overpowering the filling.

What if I don’t have instant yeast?

You can substitute with active dry yeast, but activate it in warm water with sugar first for about 5-10 minutes until foamy. This step ensures your stromboli dough rises properly.

Can I customize the filling?

Absolutely! Feel free to swap or add your favorite Italian meats, cheeses, or veggies. Just keep the filling balanced and not too wet to prevent soggy dough.

Is it okay to skip the egg wash?

Yes, but the egg wash gives the crust that beautiful glossy golden finish that’s hard to resist, so it’s highly recommended for the best presentation.

How long does it take to make this stromboli?

The entire process, including rising and baking, takes about 1 hour and 50 minutes, making it a perfect weekend project or a rewarding weeknight dinner when planned ahead.

Final Thoughts

Making this Sourdough Discard Italian Stromboli Recipe is such a delightful way to turn something simple like discard into a mouthwatering meal filled with cheesy, savory goodness. It’s a wonderful recipe to share with family and friends or to enjoy any time comfort food cravings strike. Once you’ve tried it, I promise it will become one of your favorite go-to recipes that brings that warm, homemade feeling to your table every time!

Sourdough Discard Italian Stromboli Recipe

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• Author: admin
• Total Time: 1 hour 50 minutes
• Yield: 1 stromboli (serves approximately 4 slices) 1x

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Description

This Sourdough Discard Italian Stromboli recipe transforms your sourdough discard into a delicious, savory Italian-inspired rolled bread filled with layers of marinara sauce, mozzarella, provolone, Parmesan cheese, and cured meats like pepperoni and salami. Perfectly golden and crisp on the outside with a melty, flavorful filling inside, this stromboli makes an excellent meal or snack that showcases the versatility of sourdough discard.

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Ingredients

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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)

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Instructions

1. Prepare the Dough: In a mixing bowl, combine sourdough discard, all-purpose flour, instant yeast, salt, sugar, warm water, and olive oil. Mix until a soft dough forms that comes together but remains slightly tacky.
2. Knead the Dough: On a lightly floured surface, knead the dough for 5–7 minutes until it becomes smooth and elastic. Adjust with a little more water or flour if the dough feels too dry or sticky.
3. First Rise: Place the kneaded dough into a lightly greased bowl, cover it with a clean cloth or plastic wrap, and leave it in a warm spot to rise for about 1 hour or until the dough has roughly doubled in size.
4. Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
5. Shape the Dough: Punch down the risen dough gently to release air, then roll it out on a lightly floured surface into a rough rectangle measuring about 10 by 14 inches.
6. Add Filling: Spread marinara or pizza sauce evenly down the center portion of the dough, then layer with shredded mozzarella, sliced provolone, grated Parmesan cheese, pepperoni slices, and salami or ham. Sprinkle the filling evenly with Italian seasoning for added flavor.
7. Roll and Seal: Fold the sides of the dough over the filling to enclose it, then carefully roll it up tightly from the long edge, like a jelly roll. Place the rolled stromboli seam side down on the prepared baking sheet.
8. Egg Wash and Vent: Beat the egg and brush it over the top of the stromboli to help achieve a golden crust. Use a sharp knife to make a few small slits on top to allow steam to escape while baking.
9. Bake: Bake in the preheated oven for 25–30 minutes or until the stromboli is golden brown and cooked through. Remove from oven and let it cool slightly before slicing.
10. Serve: Slice the stromboli into portions and serve warm with extra marinara or pizza sauce on the side for dipping.

Notes

• Using unfed sourdough discard works well in this recipe, but you can substitute with fresh sourdough starter or discard from your starter maintenance.
• If the dough feels too dry during kneading, add water a teaspoon at a time; if too sticky, add flour gradually.
• You can customize the filling with your favorite Italian meats or veggies like roasted peppers or mushrooms.
• Allow the stromboli to cool slightly before slicing to prevent the cheese from spilling out.
• Leftovers keep well refrigerated for 2-3 days and reheat nicely in the oven or air fryer.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian