A Cheesy, Golden, Roll-Up of Pure Comfort
You know those recipes that feel like a hug wrapped in dough? This Sourdough Discard Italian Stromboli is exactly that—and then some. It’s a warm, golden-baked roll packed with layers of melty cheese, savory Italian meats, herbs, and maybe even a few sneaky veggies. And the best part? You’re putting your sourdough discard to good use in the dough, which adds just a hint of tang that plays perfectly with the rich, salty fillings. This one’s a total crowd-pleaser. Game day, weeknight dinner, or picnic star—trust me, this one’s a game-changer.
Why You’ll Love Sourdough Discard Italian Stromboli
Uses Up Discard: A delicious, creative way to use your sourdough starter leftovers.
Savory, Melty Goodness: Every slice oozes with cheese and that perfect salty bite from cured meats.
Perfectly Portable: Slice it up and take it on the go—it’s like a deli sandwich and a pizza had a baby.
Freezer-Friendly: Make one now, freeze one for later—future-you will thank you.
Totally Customizable: Change up the fillings to suit your mood or whatever’s in the fridge.
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Ingredients in Sourdough Discard Italian Stromboli
Let’s build this delicious bundle of joy layer by layer:
Sourdough Discard
Gives the dough a soft texture and a beautiful, subtle tang. The flavor boost is so worth it.
All-Purpose Flour
Forms the structure of your stromboli dough—light and tender when baked.
Olive Oil
Adds richness and helps the dough stay soft and pliable.
Water
To bring the dough together and help with hydration.
Salt
Just enough to balance all those bold Italian flavors.
Instant Yeast (Optional)
Gives a little extra lift if you’re short on time or want a lighter result.
Mozzarella Cheese
Melty, stretchy, and essential. Use low-moisture mozzarella for best results.
Italian Deli Meats
Think salami, pepperoni, ham, or prosciutto—layer them up for that flavor bomb.
Provolone or Parmesan
For extra flavor depth and cheesiness.
Italian Seasoning
Adds that classic herby touch.
Egg (for Egg Wash)
Gives the crust that golden, bakery-style finish.
Instructions
Let’s roll into deliciousness step by step:
Make the Dough
In a large bowl, mix sourdough discard, flour, salt, olive oil, and water. Add a pinch of yeast if using. Knead until smooth, about 5–7 minutes. Cover and let rise for 1–2 hours (or overnight in the fridge).
Preheat Your Oven
Set it to 400°F (200°C). Line a baking sheet with parchment paper.
Roll Out the Dough
On a floured surface, roll the dough into a large rectangle—about 10×14 inches.
Layer the Fillings
Start with mozzarella, then your meats, provolone or Parmesan, and a sprinkle of Italian seasoning. Leave a 1-inch border all the way around.
Roll It Up
Starting from one long edge, roll the dough into a tight log. Pinch the seams and tuck the ends under.
Transfer & Score
Place seam-side down on your baking sheet. Use a sharp knife to make a few slits across the top.
Brush with Egg Wash
Whisk one egg with a splash of water and brush it all over the top for that shiny, golden crust.
Bake
Bake for 25–30 minutes, or until golden and bubbling at the edges. Let it cool for 10 minutes before slicing.
Serve
Slice into thick, warm pieces and serve with marinara or your favorite dipping sauce.
Nutrition Facts
Servings: 6–8 slices
Calories per serving: [Calorie count per serving]
Preparation Time
Prep Time: 20 minutes
Rise Time: 1–2 hours
Bake Time: 30 minutes
Total Time: About 2.5 hours (or longer with overnight rest)
How to Serve Sourdough Discard Italian Stromboli
- With Marinara Sauce: Warm and ready for dipping—yes please.
- As a Meal: Serve with a crisp Caesar salad or roasted veggies for a full dinner.
- Party Platter: Slice and serve with a toothpick for a crowd-friendly finger food.
- Lunchbox MVP: Let it cool, wrap it up, and it’s the sandwich upgrade you didn’t know you needed.
Additional Tips
- Use What You Love: Turkey, olives, roasted red peppers, sautéed onions—this stromboli is your canvas.
- Chill the Dough Overnight: For deeper flavor and a more relaxed baking day.
- Seal It Well: To keep all that cheesy goodness inside.
- Don’t Overfill: Too much filling = dough blowouts (still tasty, though).
- Make Ahead: Assemble and refrigerate up to a day in advance, then bake when ready.
FAQ Section
Q1: Can I use active sourdough starter instead of discard?
A1: Yes! Just expect a little more rise and a slightly more sour flavor.
Q2: Do I have to use yeast?
A2: Nope! The discard alone will leaven it if you give it enough time. Yeast just speeds things up.
Q3: Can I make this gluten-free?
A3: You can try with a 1:1 GF flour blend, but the dough may be more delicate.
Q4: Can I freeze it?
A4: Absolutely. Freeze fully baked slices or the whole stromboli wrapped tightly.
Q5: What cheeses work best?
A5: Mozzarella is a must, but provolone, fontina, and parmesan all bring amazing flavor.
Q6: Can I bake this in a loaf pan?
A6: You could! It’ll be a thicker loaf-style stromboli—just adjust the baking time.
Q7: How do I reheat leftovers?
A7: Warm in a 350°F oven for 10–15 minutes, or air fry for a crispier edge.
Q8: Can I make mini strombolis?
A8: Yes! Divide the dough and fillings into smaller portions—great for snacks or lunch prep.
Q9: What if I don’t have parchment paper?
A9: Use a well-greased baking sheet or a silicone mat.
Q10: Can I use store-bought pizza dough instead?
A10: Sure thing, but you’ll miss the lovely tang of the sourdough.
Conclusion
This Sourdough Discard Italian Stromboli is what cozy, melty, carb-loaded dreams are made of. It’s the perfect way to turn simple ingredients—and leftover sourdough discard—into something seriously special. Whether you’re feeding a hungry crowd or just treating yourself to a killer homemade meal, this stromboli is sure to win hearts and taste buds. Happy rolling! 🇮🇹
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Sourdough Discard Italian Stromboli
- Total Time: 1 hour 50 minutes (including rise time)
- Yield: 1 stromboli (serves 4–6) 1x
- Diet: Halal
Description
This Sourdough Discard Italian Stromboli is a delicious twist on the classic stuffed bread roll, featuring a tangy sourdough discard crust and packed with Italian meats, cheeses, and herbs.
Ingredients
- For the Dough:
- 1 cup sourdough discard (unfed)
- 1 1/2 cups all-purpose flour
- 1 tsp instant yeast
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 cup warm water (plus more if needed)
- 1 tbsp olive oil
- For the Filling:
- 1/2 cup marinara or pizza sauce (plus more for dipping)
- 1 cup shredded mozzarella cheese
- 1/2 cup sliced provolone cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup sliced pepperoni
- 1/2 cup salami or ham, thinly sliced
- 1/2 tsp Italian seasoning
- 1 egg (for egg wash)
Instructions
- In a mixing bowl, combine sourdough discard, flour, yeast, salt, sugar, warm water, and olive oil. Mix until a soft dough forms.
- Knead on a floured surface for 5–7 minutes until smooth and elastic. Add a little more water or flour as needed.
- Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Punch down dough and roll into a rectangle (about 10×14 inches) on a lightly floured surface.
- Spread sauce down the center, then layer meats and cheeses evenly. Sprinkle with Italian seasoning.
- Fold in sides, then roll up tightly from the long edge like a jelly roll. Place seam-side down on the baking sheet.
- Brush with beaten egg and make a few small slits on top to vent.
- Bake for 25–30 minutes or until golden brown and cooked through. Cool slightly, slice, and serve with extra sauce.
Notes
- Let the dough rest overnight in the fridge for deeper sourdough flavor.
- Customize with your favorite fillings like spinach, olives, or roasted peppers.
- Freezes well after baking—wrap tightly and reheat in the oven to crisp.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice (1/6 of loaf)
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 45mg