There’s something so comforting and downright irresistible about this Sourdough Discard Italian Stromboli Recipe that I can’t help but share it with you like a treasured secret. It takes that extra bit of sourdough discard you have lying around and transforms it into a soft, flavorful dough stuffed with gooey provolone, pepperoni, salami, roasted red peppers, and melty mozzarella. Every bite bursts with Italian goodness and a hint of tang, perfectly balanced by the richness of pesto and pizza sauce. Whether you’re making a cozy dinner or feeding a crowd, this stromboli is a knockout that’s surprisingly simple to throw together and totally worth the anticipation.
Ingredients You’ll Need
This recipe shines because it uses simple, readily available ingredients that each play an essential role in building layers of flavor, texture, and that perfect golden crust. From the creamy tang of Greek yogurt and sourdough discard to the savory blend of cheeses and meats, every component works together beautifully for a truly memorable meal.
- “00” flour or all-purpose flour: Choosing “00” flour gives an extra tender and smooth dough texture, but all-purpose works beautifully as well.
- Baking powder and baking soda: These give the dough its gentle rise and lightness without the need for yeast.
- Salt: Balances the flavors and enhances every other ingredient.
- Greek yogurt: Adds moisture and a delicious tang while keeping the dough soft and tender.
- Sourdough discard: Brings a subtle sourdough flavor boost and utilizes your saved starter brilliantly.
- Basil pesto: Infuses an herbaceous, garlicky punch that pairs perfectly with Italian meats.
- Pizza sauce: Introduces that classic tomato depth and moisture inside the stromboli.
- Roasted red peppers: Offer sweet, smoky pops of flavor and vibrant color.
- Provolone cheese: Melts smoothly and adds a mild creaminess.
- Salami and pepperoni: Provide spicy, savory layers with a satisfying bite.
- Mozzarella cheese: The gooey, stretchy cheese every stromboli dreams of.
- Egg, beaten: For brushing the crust to get that gorgeous golden finish.
- Sesame seeds: Sprinkle on top for a nutty crunch and visual appeal.
- Italian seasoning: A fragrant blend that ties all the Italian flavors together.
- Freshly grated parmesan: Adds a salty, sharp finish on the crust.
- Hot honey (optional): A drizzle at the end adds a surprising sweet and spicy kick.
How to Make Sourdough Discard Italian Stromboli Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 400°F and placing a pizza stone inside if you have one. This step ensures the stromboli will bake evenly with a crisp crust. If not, a parchment-lined baking sheet works just fine too.
Step 2: Mix the Dough
In a large bowl, combine the flour, baking powder, baking soda, salt, Greek yogurt, and sourdough discard. Stir until you get a shaggy, sticky dough that’s ready for kneading. This simple dough uses the discard in the best way, adding complexity without extra rise time.
Step 3: Knead Until Smooth
Turn the dough onto a floured surface and knead gently with your hands. It should feel soft and a little sticky but resilient. If it feels too wet, sprinkle one tablespoon of flour at a time until it comes together. Let it rest for 10 to 15 minutes to relax the gluten and make rolling easier.
Step 4: Roll Out and Layer Flavors
Place your dough on a floured piece of parchment paper and roll it into a roughly 8×12 inch rectangle. This will be the perfect canvas for layering your vibrant toppings. Spread the pesto and pizza sauce across the surface, then scatter roasted red peppers evenly. Next, layer provolone, salami, pepperoni, and mozzarella cheese, arranging everything so every slice gets a balanced bite.
Step 5: Roll and Seal
Brush the edges with the beaten egg wash to help seal. Starting from a short end, carefully tuck in the sides and roll the dough like a tight log. Pinch the seam well and place the stromboli seam side down on your parchment. This keeps the filling tucked inside as it bakes.
Step 6: Add Final Touches and Bake
Brush the top with more egg wash and sprinkle with sesame seeds, grated parmesan, and Italian seasoning. Using a sharp knife, cut small slits across the top to let steam escape. Transfer the stromboli—parchment paper and all—onto your heated pizza stone or baking sheet. Bake for 20 to 25 minutes or until the crust is irresistibly golden and crispy.
Step 7: Rest, Slice, and Enjoy
Once out of the oven, let the stromboli rest for 5 minutes to set the filling. Then slice into thick pieces and serve warm with optional hot honey drizzled over or extra pizza sauce on the side.
How to Serve Sourdough Discard Italian Stromboli Recipe
Garnishes
Sprinkle freshly chopped basil or parsley for a bright, fresh note that complements the rich, cheesy filling splendidly. A drizzle of hot honey is my personal favorite for that perfect sweet-spicy contrast that keeps you reaching for another slice.
Side Dishes
A simple mixed greens salad with a tangy vinaigrette is the ideal foil to the hearty stromboli. Roasted garlic mashed potatoes or sautéed green beans also make comforting, crowd-pleasing companions at the table.
Creative Ways to Present
Try slicing the stromboli into bite-sized pinwheels for a fun party platter or pack slices into a rustic wooden board alongside olives, pickles, and a variety of Italian cheeses for an impressive antipasto spread. Either way, it’s a guaranteed crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover stromboli tightly in plastic wrap or store in an airtight container in the fridge. It will keep fresh for up to 3 days, making it perfect for next-day lunches or quick dinners.
Freezing
You can freeze the stromboli whole or in slices. Wrap tightly with aluminum foil and then place inside a freezer-safe bag. It’s best within 2 months, and it freezes beautifully without sacrificing texture or flavor.
Reheating
To reheat, bake slices at 350°F for about 10 minutes until warmed through and the crust is crisp again. Avoid the microwave if you want to maintain that lovely crispness and melty cheese goodness.
FAQs
Can I make the dough without sourdough discard?
Absolutely! If you don’t have sourdough discard handy, simply substitute it with an extra 1/2 cup of Greek yogurt. The stromboli will still turn out wonderfully tender and flavorful.
Is this stromboli recipe gluten-free?
This particular recipe uses wheat flour and is not gluten-free. However, you might experiment with gluten-free flour blends, keeping in mind that texture and rise may vary.
Can I customize the fillings?
Yes! Feel free to swap or add your favorite Italian meats, vegetables, or cheeses. Mushrooms, spinach, or artichokes make excellent additions, and you can adjust quantities to suit your taste.
Why use a pizza stone?
A pizza stone helps distribute heat evenly and absorbs moisture, creating a crisp, golden crust that’s hard to beat. If you don’t have one, a baking sheet works well as a substitute.
What if my dough is too sticky?
After mixing, if your dough feels too sticky to handle, add a tablespoon of flour at a time while kneading until it becomes manageable, but try not to add too much or it might get tough.
Final Thoughts
Trust me, this Sourdough Discard Italian Stromboli Recipe is a game-changer when it comes to making the most out of your sourdough starter and creating a dish packed with layers of Italian flavor. It’s approachable, fun to make, and absolutely delicious to eat, whether for a family dinner or a casual get-together. Grab your ingredients, roll up your sleeves, and prepare to impress everyone with this heartwarming, savory delight.
Print
Sourdough Discard Italian Stromboli Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This Sourdough Discard Italian Stromboli is a savory, cheesy rolled Italian bread filled with layers of provolone, mozzarella, salami, pepperoni, roasted red peppers, and flavorful pizza sauce and basil pesto. Made with a tender sourdough discard and Greek yogurt dough, it’s baked to golden perfection on a pizza stone for a crispy crust and soft, melty interior. Served hot and perfect for sharing, this stromboli pairs wonderfully with hot honey drizzled on top for a sweet-spicy kick.
Ingredients
Dough
- 1 1/2 cups (213g) “00” flour or all-purpose flour
- 2 tsp (9g) baking powder
- 1/4 tsp (2g) baking soda
- 1 tsp (6g) salt
- 1 cup (250g) Greek yogurt
- 1/2 cup (145g) sourdough discard (substitute: 1/2 cup more Greek yogurt)
Fillings and Toppings
- 1/4 cup basil pesto
- 1/2 cup pizza sauce
- 1/4 cup roasted red peppers
- 4–5 slices provolone cheese
- 5–6 slices thinly sliced deli salami
- 7–8 slices thinly sliced deli pepperoni
- 3/4 cup shredded mozzarella cheese
Finishing
- 1 egg, beaten, for egg wash
- Sesame seeds, for topping
- Italian seasoning, for topping
- Freshly grated parmesan cheese, for topping
- Hot honey, for serving
Instructions
- Preheat Oven: Preheat your oven to 400°F (205°C) and place a pizza stone inside to heat for at least 30 minutes. Alternatively, you can line a baking sheet with parchment paper if a pizza stone is unavailable.
- Mix the Dough: In a large bowl, combine the flour, baking powder, baking soda, and salt. Add the Greek yogurt and sourdough discard, mixing until a shaggy dough forms.
- Knead the Dough: Transfer the dough to a floured surface and knead with your hands until smooth, soft, and slightly sticky yet supple. If too wet, add flour one tablespoon at a time until manageable. Shape into a ball and let rest for 10-15 minutes.
- Roll the Dough: Place the dough onto a floured piece of parchment paper and roll it out into an approximately 8 by 12-inch rectangle.
- Add Sauces and Fillings: Spread basil pesto and pizza sauce evenly over the dough surface. Layer roasted red peppers, provolone, salami, pepperoni, and shredded mozzarella cheese on top.
- Form the Stromboli: Brush the dough edges with beaten egg wash. Starting from a short end, fold in the sides and tightly roll the dough into a log, sealing the edge. Place seam side down on the parchment paper.
- Prepare for Baking: Brush the top of the stromboli with more beaten egg wash. Sprinkle sesame seeds, Italian seasoning, and freshly grated parmesan cheese on top. Make small slits on the top with a sharp knife to allow steam to escape.
- Bake: Using a pizza peel or pan, transfer the stromboli on the parchment paper onto the preheated pizza stone. Bake at 400°F (205°C) for 20-25 minutes until the crust is golden and crispy.
- Rest: Remove the stromboli from the oven and let it rest for 5 minutes before slicing to allow the fillings to set.
- Serve: Slice and serve hot. Drizzle with hot honey and offer extra pizza sauce on the side for dipping.
- Enjoy: Enjoy your homemade sourdough discard Italian stromboli warm for the best flavors and texture.
Notes
- You can substitute all-purpose flour if you don’t have “00” flour, though the texture may be slightly different.
- If you don’t have sourdough discard, replace it with an equal amount of Greek yogurt for similar moisture and tang.
- Adjust the fillings based on your preference—feel free to add mushrooms, olives, or other favorite pizza toppings.
- Use parchment paper to easily transfer the stromboli onto the pizza stone and prevent sticking.
- Allow the stromboli to rest before slicing to avoid the filling oozing out.
- Drizzling hot honey on top adds a delightful sweet-spicy contrast to the savory filling.
