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.
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, 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.
- 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.
- 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.
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
