Sourdough Discard Italian Stromboli

This Sourdough Discard Italian Stromboli is a fantastic way to use up leftover starter while creating a hearty flavorful meal that satisfies like a slice of Italy at home. It combines a tender tangy dough with savory meats and cheese making it perfect for weeknight dinners or casual entertaining.

I made this after trying to avoid wasting my sourdough discard and quickly it became a family favorite. The crispy crust with melty cheese inside always wins everyone over at the table.

Ingredients

• One cup sourdough discard: provides a tangy base and reuses starter you might otherwise throw away
• Warm water: activates yeast giving the dough lift and light texture
• Instant yeast: ensures quick and reliable rising without a long wait
• Sugar: feeds the yeast encouraging good rise and a subtle hint of sweetness
• All-purpose flour: forms a sturdy dough best for rolling and shaping stromboli
• Salt: enhances the flavor and balances the dough
• Olive oil: keeps the dough soft and adds a touch of richness
• Sliced salami: brings a spicy cured meat flavor essential in Italian deli combinations
• Sliced pepperoni: adds classic bold spice and zing
• Sliced ham: gives a mild savory contrast that complements the other meats
• Shredded mozzarella: melts smoothly offering creamy texture and mild flavor
• Grated Parmesan: adds a salty sharp bite to balance the richness
• Italian seasoning: blends herbs that lift the entire filling with aromatic Italian flair
• Egg: for the egg wash creates a shiny golden crust during baking
• Marinara sauce: is perfect for dipping and adds acidity and brightness to each bite

Instructions

Build The Dough:

In a large bowl mix sourdough discard warm water yeast sugar flour salt and olive oil. Knead this mixture thoroughly for about eight to ten minutes until you have a smooth soft dough. This process develops gluten giving your stromboli its structure.

First Rise:

Cover the bowl with a damp towel or plastic wrap and place it in a warm spot to rise. Wait for one to two hours until the dough doubles in volume. This step is crucial to get a light airy crust later.

Shape The Stromboli:

Preheat your oven to 375 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper. On a lightly floured surface roll the dough into a rectangle about one quarter inch thick. This shape makes it easier to layer ingredients evenly.

Layer Fillings:

Place the salami pepperoni and ham slices evenly over the dough leaving about an inch border on all sides. Sprinkle the mozzarella Parmesan and Italian seasoning on top distributing evenly for balanced flavor in every bite.

Form The Roll:

Carefully roll the dough lengthwise into a tight log tucking in the sides as you go to encase fillings securely. Place the roll seam side down on the baking sheet for stability while baking.

Apply Egg Wash:

Brush the top and sides with the beaten egg to help develop a deep golden color and slight crispness on the crust. You may also cut small slits on top so steam escapes preventing sogginess.

Bake:

Slide the stromboli into the preheated oven and bake for thirty to thirty five minutes until the crust is golden brown and crisp. This ensures your fillings are hot and gooey while the dough is fully cooked.

Cool And Serve:

Allow the stromboli to cool slightly before slicing to retain filling integrity. Serve warm ideally with a side of marinara sauce for dipping to add fresh tomato brightness.

I adore the melding of tangy sourdough with Italian meats and cheese which reminds me of casual weekend meals shared with friends. The aromatic Italian seasoning lifts the whole dish bringing warmth and nostalgia to every bite.

Storage Tips

Store leftover stromboli in an airtight container in the refrigerator for up to three days. Reheat in a preheated oven at 350 degrees Fahrenheit for about ten minutes to regain crispness. Avoid microwaving as it can make the dough soggy.

Ingredient Swaps

You can easily customize the meat with cooked sausage or prosciutto depending on taste preference. Swap mozzarella for provolone for a sharper melt or use a dairy-free cheese alternative for a dairy-free version.

Serving Ideas

Serve slices alongside a crisp green salad or roasted vegetables for a complete meal. Offer a side of marinara sauce or garlic aioli for dipping to enhance each bite with complementary flavors.

This stromboli transforms sourdough discard into a delightful meal perfect for any occasion. Enjoy the crispy crust and melty cheesy filling with every bite.

Frequently Asked Recipe Questions

→ How does sourdough discard affect the dough?

Sourdough discard adds a mild tang and moisture to the dough, improving texture and flavor without needing a full starter cycle.

→ Can I use different meats in the stromboli?

Yes, you can substitute or add other cured meats like prosciutto or capicola to customize the filling.

→ What is the purpose of the egg wash?

Brushing the dough with egg wash before baking gives the crust a golden color and a slight sheen.

→ How long should the dough rise before baking?

Allow the dough to rise in a warm place for 1–2 hours until doubled in size to ensure a light and fluffy texture.

→ Is marinara sauce necessary for serving?

Marinara sauce is optional but adds a tangy complement that balances the savory richness of the stromboli.