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
Scale
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.
