Sourdough Discard Italian Stromboli

This sourdough discard Italian stromboli transforms leftover starter into an incredible meal that combines the tangy flavor of sourdough with traditional Italian ingredients for a crowd-pleasing dish. The unique dough made with sourdough discard, self-rising flour, and Greek yogurt creates a perfect texture that's both soft inside and crispy outside.

I first made this stromboli when looking for creative ways to use my sourdough discard, and it's now become our Friday night tradition. My children request it weekly, calling it "fancy pizza rolls," and it disappears faster than any other dinner I make.

Ingredients

• "00" flour or all purpose flour: Provides the perfect base for a thin, crispy crust. The "00" flour creates a more authentic Italian texture if you can find it
• Baking powder and baking soda: Create lift without waiting for a rise time
• Greek yogurt: Must be thick style for the proper dough consistency and adds tanginess
• Sourdough discard: Brings complex flavor without requiring fermentation time
• Basil pesto: Adds herbaceous notes that complement the tomato sauce beautifully
• Pizza sauce: Creates the classic Italian flavor foundation
• Roasted red peppers: Bring sweetness and a pop of color
• Provolone cheese: Provides a creamy base layer with mild flavor
• Salami and pepperoni: Deliver rich, savory depth with just the right amount of spice
• Mozzarella cheese: Creates that essential stretchy, gooey texture we all love
• Hot honey for serving: Adds unexpected sweet heat that balances the savory elements

Step-by-Step Instructions

Preheat Oven and Stone:

Heat your oven to 400°F and place a pizza stone inside to preheat for at least 30 minutes. This creates the perfect cooking surface for a crispy bottom crust. If you don't have a stone, a baking sheet lined with parchment paper works too, though the bottom won't get quite as crisp.

Mix the Dough:

Combine flour, baking powder, baking soda, salt, Greek yogurt, and sourdough discard in a large bowl until a shaggy dough forms. This quick dough requires no fermentation time but still captures sourdough flavor. The texture should be slightly sticky but manageable.

Knead and Rest:

Transfer the dough to a floured surface and knead gently until smooth and supple, adding small amounts of flour if too sticky. Form into a ball and let rest for 10-15 minutes. This rest period allows the gluten to relax, making the dough easier to roll out and helping achieve a tender texture.

Roll and Fill:

Roll the dough on floured parchment paper into a rectangle about 8x12 inches. Spread pizza sauce and pesto across the surface, leaving a 1-inch border around the edges. Layer roasted red peppers, provolone, salami, pepperoni, and mozzarella evenly. The key is distributing fillings uniformly for consistent flavor in every bite.

Roll and Seal:

Brush the edges with egg wash to help create a tight seal. Starting at a short end, tuck in the sides and roll into a tight log, keeping everything compact. Place seam-side down and pinch to seal. The tight roll prevents filling from leaking during baking.

Add Toppings and Bake:

Brush the entire surface with egg wash for a golden finish. Sprinkle with sesame seeds, grated parmesan, and Italian seasoning. Cut small slits across the top to release steam. Transfer to the hot pizza stone and bake for 20-25 minutes until deeply golden brown and crispy. The slits prevent the stromboli from bursting and allow steam to escape.

Rest and Serve:

Let the stromboli rest for 5 minutes before slicing. This crucial step allows the cheese to set slightly so it doesn't all ooze out with the first cut. Serve with hot honey drizzled on top for a perfect sweet-spicy complement to the savory flavors.

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The roasted red peppers are my secret favorite ingredient in this recipe. Their sweet, slightly smoky flavor cuts through the richness of the cheese and meats perfectly. When my Italian grandmother first tried this recipe, she insisted it rivaled those from her childhood in Sicily, which remains the highest compliment this dish has ever received.

Make-Ahead Options

This stromboli can be assembled completely up to 24 hours before baking. Simply prepare through the rolling step, then wrap tightly in plastic wrap and refrigerate. When ready to bake, remove from the refrigerator, apply the egg wash and toppings, and add 3-5 minutes to the baking time. The flavors actually develop beautifully during refrigeration, making this a perfect prepare-ahead meal for entertaining.

Customizing Your Fillings

The beauty of stromboli lies in its versatility. Try a vegetarian version with sautéed mushrooms, spinach, and caramelized onions. For a classic Italian combination, use prosciutto, fresh mozzarella, and basil leaves. Create a breakfast stromboli with scrambled eggs, cheddar, and breakfast sausage. The dough recipe stays the same while you can express your creativity through fillings based on what your family enjoys or what you have in your refrigerator.

Serving Suggestions

Serve this stromboli as a main dish alongside a simple arugula salad dressed with lemon and olive oil for a complete meal. For entertaining, slice into small pieces as an appetizer. The stromboli is delicious at room temperature, making it perfect for picnics or packed lunches. While hot honey is my favorite accompaniment, marinara sauce for dipping, garlic butter, or even ranch dressing work beautifully depending on your preference.

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Mastering stromboli is simpler than it looks & impresses every time—join the stromboli obsession today!

Frequently Asked Questions

→ Can I make this stromboli without sourdough discard?

Yes! You can substitute the 1/2 cup of sourdough discard with an additional 1/2 cup of Greek yogurt as mentioned in the ingredients list. The texture may be slightly different, but will still produce a delicious result.

→ What type of yogurt works best for the dough?

Thick Greek yogurt is essential for this dough. Regular yogurt will make the dough too sticky and difficult to work with. If using dairy-free alternatives, look for a plant-based Greek-style yogurt and start with just 1/2 cup, adding more as needed.

→ Why use a pizza stone for baking?

A preheated pizza stone helps achieve a crispy bottom crust by providing intense, even heat. It mimics the effect of a professional pizza oven. If you don't have a stone, a baking sheet lined with parchment paper will work, though the bottom may not get quite as crisp.

→ Can I customize the fillings?

Absolutely! While the recipe suggests a classic Italian combination, you can substitute with your favorite cheeses, meats, and vegetables. Just be careful not to overfill, which could make rolling difficult and cause filling to leak during baking.

→ What's the purpose of cutting slits in the top before baking?

The slits serve as steam vents, allowing hot air to escape during baking. This prevents the stromboli from bursting at the seams and helps achieve even cooking throughout the filling.

→ Why let the stromboli rest before slicing?

Resting for 5 minutes allows the molten cheese and fillings to set slightly, making it easier to slice cleanly. It also prevents burning your mouth on extremely hot filling!