If you love Italian flavors and have some sourdough discard lying around, you are absolutely going to adore this Sourdough Discard Italian Stromboli Recipe. It’s a delicious way to turn what could be kitchen waste into a show-stopping, savory treat filled with layers of melty cheeses, spicy salami, pepperoni, and roasted red peppers wrapped in a tender, flavorful dough. This stromboli combines the rustic charm of homemade bread with classic Italian deli goodness, making it perfect for sharing with friends or keeping as a comforting meal for yourself. Trust me, once you try this recipe, the Sourdough Discard Italian Stromboli Recipe will become a beloved staple in your kitchen.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering these simple ingredients is the first step to creating something truly special. Each component plays its part: the sourdough discard brings a subtle tang and perfect texture, the cheeses add gooey richness, meats contribute depth and spice, and the roasted peppers give a sweet, smoky pop of color and flavor.
- 1 cup sourdough discard (unfed): Adds natural fermentation flavor and helps reduce waste.
- 1 ½ cups all-purpose flour: Forms the elastic base of the stromboli dough.
- ½ teaspoon instant yeast: Boosts the rise for a light, airy crust.
- ½ teaspoon salt: Enhances all the flavors in the dough and filling.
- ½ cup warm water: Activates the yeast and helps bind the dough.
- 1 tablespoon olive oil (plus more for brushing): Adds moisture and richness to the dough and a golden finish to the crust.
- 1 teaspoon Italian seasoning: Infuses the stromboli with fragrant herbs like oregano and basil.
- 6 slices provolone cheese: Melts beautifully and adds mild creaminess.
- 12 slices deli salami: Offers smoky and savory bites throughout.
- 12 slices pepperoni: Brings a spicy kick classic to Italian-American dishes.
- ½ cup roasted red peppers (sliced): Gives color and a sweet, roasted flavor contrast.
- 1 cup shredded mozzarella cheese: The gooey, melty cheese that holds everything together.
- 1 egg (for egg wash): Creates a shiny, golden crust after baking.
- Optional marinara sauce for serving: Perfect for dipping and adding a zesty tomato touch.
How to Make Sourdough Discard Italian Stromboli Recipe
Step 1: Prepare the Dough
Start by combining the sourdough discard, warm water, olive oil, and yeast in a mixing bowl. Stir until smooth, then incorporate the flour and salt. Knead this mixture on a lightly floured surface for 5 to 7 minutes until the dough feels smooth and elastic. Place it in a greased bowl, cover it, and let it rest for around 1 to 2 hours, or until it has doubled in size. This rise time allows your dough to develop that tender yet chewy texture you want in a stromboli crust.
Step 2: Roll Out the Dough
Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper. Once your dough has risen, punch it down gently and roll it out into a large rectangle roughly 10 by 14 inches. This shape will make it easy to layer your fillings evenly and roll it up tightly for baking.
Step 3: Add the Fillings
Layer the provolone cheese slices first, then evenly distribute the salami, pepperoni, and roasted red peppers over the dough surface. Finish with a generous sprinkle of shredded mozzarella cheese. Be sure to leave about a 1-inch border along the edges so you can seal the stromboli properly without losing any filling.
Step 4: Roll and Seal
Starting at the long edge closest to you, roll the dough tightly into a log. Pinch the seams well to seal in all those delicious fillings. Flip the stromboli over so the seam is on the bottom, then transfer it carefully to your parchment-lined baking sheet. This step locks in the fillings and creates the classic stromboli shape that bakes evenly.
Step 5: Egg Wash and Seasoning
Brush the top of your stromboli with the beaten egg. This simple touch gives the crust an irresistible golden sheen once baked. Sprinkle the Italian seasoning over the top for extra fragrant herbs that will enhance the whole flavor profile. Use a sharp knife to make 3 to 4 small slits across the top so steam can escape as it bakes.
Step 6: Bake to Perfection
Bake the stromboli at 400°F (200°C) for 25 to 30 minutes. When it’s done, the crust should be perfectly golden and the cheeses bubbling through the slits. Let it cool for about 10 minutes before slicing so the filling sets just right and won’t ooze everywhere when you cut into it.
How to Serve Sourdough Discard Italian Stromboli Recipe
Garnishes
Adding a sprinkle of freshly grated Parmesan or a handful of chopped fresh basil over the stromboli right after baking gives it an extra burst of flavor and color, making it look as irresistible as it tastes. A drizzle of good-quality olive oil can also enhance the richness.
Side Dishes
This stromboli pairs beautifully with a simple green salad tossed in a tangy vinaigrette or a bowl of warm marinara sauce for dipping. Roasted vegetables or a light pasta salad are also excellent companions that complement the hearty flavors without overpowering them.
Creative Ways to Present
Try cutting your stromboli into smaller, appetizer-sized pinwheels for parties or serve thick slices as a main dish. Wrapping individual slices in parchment paper or serving with small bowls of dipping sauces like garlic aioli or spicy arrabbiata can turn your creation into a fun, shareable experience.
Make Ahead and Storage
Storing Leftovers
Leftover slices of stromboli can be stored in an airtight container in the refrigerator for up to 3 days. This makes it easy to enjoy the flavors again without any waste. Just be sure to keep the pieces wrapped well to maintain their moisture and texture.
Freezing
You can freeze the whole stromboli unbaked or the baked slices wrapped tightly in plastic wrap followed by aluminum foil. For the dough, freeze it after the first rise and thaw it in the fridge overnight before baking. The baked slices freeze well for up to 2 months, making it perfect for meal prep or unexpected guests.
Reheating
To bring back that fresh-baked taste, reheat stromboli slices in a preheated oven at 350°F (175°C) for about 10-15 minutes or until warm and crispy. Microwaving works in a pinch but may make the crust a bit softer and less appealing.
FAQs
Can I use fed sourdough starter instead of discard?
While fed starter has more active yeast, the discard is preferred here to reduce waste and add that subtle tang. Using fed starter might change the rise time and flavor slightly, but it can still work if you adjust accordingly.
Is this stromboli recipe vegetarian?
The Sourdough Discard Italian Stromboli Recipe includes salami and pepperoni as traditional fillings, so it is not vegetarian as written. However, swapping those out for veggies like sautéed mushrooms, spinach, or olives makes a delicious vegetarian version.
How long does the dough need to rise?
Let the dough rise for 1 to 2 hours until it doubles in size. This is key for a light, chewy texture that holds your fillings perfectly inside the stromboli.
Can I add other fillings to the stromboli?
Absolutely! This recipe is extremely flexible. Feel free to add cooked sausage, caramelized onions, roasted garlic, or your favorite herbs to customize the flavors just how you like them.
Do I need to use an egg wash?
Egg wash isn’t required but highly recommended. It gives the crust a beautiful glossy finish and helps the Italian seasoning stick, making your stromboli look as good as it tastes.
Final Thoughts
Making this Sourdough Discard Italian Stromboli Recipe is such a rewarding experience, not only because you create a mouthwatering dish but also because you’re giving new life to your sourdough discard. It’s a perfect blend of comforting Italian flavors and smart cooking that will surely brighten your mealtime. So go ahead, gather your ingredients, and dive into this delicious project—the results are always worth it!
Print
Sourdough Discard Italian Stromboli Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 20 minutes
- Yield: 1 large stromboli (about 6–8 slices)
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
This Sourdough Discard Italian Stromboli is a delicious, no-waste recipe that transforms leftover sourdough discard into a savory, cheesy Italian-style rolled sandwich. Packed with provolone, salami, pepperoni, roasted red peppers, and mozzarella, this stromboli features a tender, homemade dough that rises beautifully before baking to a golden perfection. It makes a hearty main course, perfect for family dinners or entertaining guests, and can be served with warm marinara sauce for dipping.
Ingredients
Dough
- 1 cup sourdough discard (unfed)
- 1 ½ cups all-purpose flour
- ½ teaspoon instant yeast
- ½ teaspoon salt
- ½ cup warm water
- 1 tablespoon olive oil (plus more for brushing)
Filling
- 1 teaspoon Italian seasoning
- 6 slices provolone cheese
- 12 slices deli salami
- 12 slices pepperoni
- ½ cup roasted red peppers (sliced)
- 1 cup shredded mozzarella cheese
For finishing
- 1 egg (for egg wash)
- Optional marinara sauce for serving
Instructions
- Prepare the dough: In a mixing bowl, combine the sourdough discard, warm water, olive oil, and instant yeast. Stir in the all-purpose flour and salt until a dough forms.
- Knead the dough: Turn the dough onto a lightly floured surface and knead for 5 to 7 minutes until it becomes smooth and elastic, indicating gluten development.
- 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 place for 1 to 2 hours, or until it doubles in size.
- Preheat the oven and prep baking sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
- Roll out the dough: Transfer the risen dough onto a lightly floured surface and roll it into a large rectangle approximately 10 by 14 inches.
- Layer the filling: Evenly layer the provolone cheese, salami, pepperoni, roasted red peppers, and shredded mozzarella cheese over the dough, leaving about a 1-inch border around the edges for sealing.
- Roll and seal: Starting from the long side, tightly roll the dough into a log shape. Pinch the seam well to seal and place the stromboli seam-side down on the prepared baking sheet.
- Apply egg wash and season: Beat the egg to make an egg wash and brush it over the top of the stromboli. Sprinkle with Italian seasoning for added flavor.
- Score the top: Use a sharp knife to make 3 to 4 slits across the top of the stromboli to allow steam to escape during baking.
- Bake: Place the stromboli in the oven and bake for 25 to 30 minutes until it is golden brown and the cheese inside is bubbly.
- Cool and serve: Remove from the oven and let the stromboli cool for about 10 minutes before slicing into 6 to 8 pieces. Serve warm with optional marinara sauce on the side for dipping.
Notes
- You can customize the filling by using cooked sausage, sautéed onions, spinach, or different types of cheese to suit your taste.
- The dough can be prepared ahead and refrigerated overnight, which will enhance the flavor through a slow fermentation.
- For a vegetarian option, omit the salami and pepperoni and add more vegetables or plant-based meats.
- Ensure the dough is rolled tightly to avoid filling leakage during baking.
- If you prefer, replace instant yeast with active dry yeast but increase the proofing time accordingly.
