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
Scale
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.
