If you’re looking for the best way to transform that leftover sourdough starter into a deeply satisfying meal, Sourdough Discard Italian Stromboli is your answer. Imagine a golden, crackly crust giving way to ribbons of gooey cheese, savory Italian deli meats, and a hint of tang from your discard—this isn’t just a clever use of leftovers; it’s a dinner party in a loaf. Whether you’re wooing new friends or feeding a hungry family, this Sourdough Discard Italian Stromboli is destined to become a repeat favorite in your home kitchen.
Ingredients You’ll Need
This recipe keeps things simple, but every ingredient pulls its weight: tangy discard for depth, fluffy flour for structure, and all the melty, meaty fillings you crave. Here’s what you’ll need, plus tips for getting the best flavor and results in each bite.
- Sourdough discard (1 cup, unfed, room temperature): Adds a delightful, tangy note and helps create a soft, chewy dough. Don’t worry if your discard is extra tangy—it adds personality!
- Warm water (1/2 cup): Just warm to the touch; this wakes up the yeast and helps your dough come together smoothly.
- All-purpose flour (2 cups): The backbone of your dough—go for unbleached if possible for the best texture.
- Sugar (1 teaspoon): A pinch of sweetness balances the tang and helps the yeast work its bubbly magic.
- Instant yeast (1 teaspoon): Gives this dough a reliable, speedy rise, even with the wild side of sourdough in the mix.
- Salt (1/2 teaspoon): Essential for flavor—don’t skip it, since it also controls the dough’s fermentation.
- Olive oil (1 tablespoon, plus more for brushing): Keeps the dough tender and lends that beloved Italian aroma and crusty sheen.
- Provolone or mozzarella cheese (6 slices): Delivers that molten, stretchy core—swap in smoked provolone for extra flavor depth if you like.
- Italian deli meats (8 slices, such as salami, pepperoni, and ham): Mix and match for a flavor-packed medley, with just the right hint of spice and salt.
- Sliced banana peppers or roasted red peppers (1/4 cup, optional): An optional pop of sweetness, color, and tang—great for depth and visual appeal.
- Italian seasoning (1/2 teaspoon): Binds the whole filling together with herby, fragrant notes—you can use a homemade blend too!
- Egg (1, beaten, for egg wash): Gives the stromboli a glossy, burnished finish and keeps the crust softer and prettier.
How to Make Sourdough Discard Italian Stromboli
Step 1: Mix and Knead the Dough
Start by combining your sourdough discard, warm water, flour, sugar, instant yeast, and salt in a big mixing bowl. Use a sturdy spoon or your hands and stir until it just comes together into a shaggy mass. Now, transfer it to a lightly floured surface and knead for about 5 to 7 minutes. You’re looking for a dough that’s springy, stretchy, and no longer sticking in gooey globs to your hands. Kneading helps the gluten develop, which makes your Sourdough Discard Italian Stromboli wonderfully chewy later on.
Step 2: Let the Dough Rise
Plop your kneaded dough into a lightly oiled bowl, turning it once to coat it in a slick, shiny layer. This helps prevent it from drying out as it rises. Cover the bowl with a clean towel or plastic wrap and let it sit somewhere warm and draft-free. In about an hour, it should double in size, getting all airy and pillowy. This rise brings out both the yeastiness and the sourdough tang.
Step 3: Roll Out and Fill
Once your dough is fluffy and doubled, punch it down to let out built-up gases. Roll it out on a lightly floured surface into a large rectangle about 10 by 14 inches. Take your cheese slices and lay them evenly on the dough, leaving about a one-inch border around all edges—this will make sealing the roll easier. Layer the Italian deli meats over the cheese, then scatter over the optional banana peppers or roasted red peppers for bursts of zing and color. Finish by sprinkling the Italian seasoning for that classic aroma.
Step 4: Roll and Seal
Gently but tightly roll up the dough from one long edge, jelly roll style, tucking as you go to avoid gaps. Once you’ve reached the end, pinch the seam and both ends to seal all the fillings inside. Place your rolled Sourdough Discard Italian Stromboli seam-side down on a parchment-lined baking sheet, which will help it hold its shape while baking.
Step 5: Egg Wash and Bake
Brush the top of the stromboli generously with olive oil or the beaten egg. This gives your crust its pretty, golden color and helps it crisp up. Now use a sharp knife to score 3 to 4 shallow slits across the top—this lets steam escape, so you don’t end up with a soggy roll. Bake in a preheated 400°F oven for 25 to 30 minutes, or until the crust is beautifully golden and cooked through. Let it cool on the sheet for a few minutes to lock in the juices before slicing.
How to Serve Sourdough Discard Italian Stromboli
Garnishes
Top slices of your Sourdough Discard Italian Stromboli with a scatter of fresh basil, a light dusting of grated Parmesan, or even a sprinkle of chili flakes for a kick. A drizzle of good olive oil or a little cracked black pepper right before serving adds a perfect finishing flair everyone will notice.
Side Dishes
This stromboli shines alongside a fresh green salad tossed with vinaigrette for a light contrast. Classic marinara or pizza sauce for dipping is a total crowd-pleaser. For extra comfort, pair it with a bowl of roasted veggies or a simple tomato soup, which makes this meal feel heartwarming and complete.
Creative Ways to Present
If you’re serving Sourdough Discard Italian Stromboli for a get-together, slice it in advance and fan the pieces out on a big board with little toothpicks for easy grabbing. Or, try serving smaller, hand-held stromboli rolls baked individually—these are perfect for lunchboxes or parties and look just as impressive as the classic loaf.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Sourdough Discard Italian Stromboli tightly in foil or plastic wrap, then store it in the refrigerator. It stays fresh and delicious for up to three days, with the flavors melding and developing a touch more tanginess over time.
Freezing
To freeze, slice the cooled stromboli into portions and wrap them individually in plastic wrap, then keep all the slices together in a freezer bag. They’ll keep for up to two months—perfect for a quick lunch or snack on a busy day. Just allow the pieces to thaw overnight in the fridge before reheating.
Reheating
For the crispiest results, reheat leftovers in a 350°F oven or toaster oven for about 10 minutes until the cheese is melty and the crust is revived. The air fryer also brings the stromboli back to life in just a few minutes and keeps it from going soggy. Avoid microwaving if you can, as it tends to make the crust tough and chewy.
FAQs
Can I use a different cheese instead of provolone or mozzarella?
Absolutely! While provolone and mozzarella give classic flavor and melt beautifully, feel free to experiment with other cheeses like smoked gouda, fontina, or even pepper jack if you like a little heat in your Sourdough Discard Italian Stromboli. Blend different cheeses for personalized, melty layers.
How do I make this stromboli without instant yeast?
You can rely on the natural wild yeast from your sourdough discard, but keep in mind that the rising time will be significantly longer (up to several hours, depending on room temperature and the strength of your starter). Skip the instant yeast, and give your dough ample time to double in size naturally.
What should I do if my sourdough discard is very tangy?
If your discard is extra sour, you might want to use a bit less yeast and let the dough rise a little longer for better flavor balance. Alternatively, mix in a bit of fresh starter or flour to mellow out the tang in your Sourdough Discard Italian Stromboli.
Can I add vegetables to the filling?
Definitely! Sautéed spinach, caramelized onions, or thinly sliced mushrooms are delicious additions to the filling. Be sure to cook and cool any vegetables with high water content before adding them, so they don’t make the stromboli soggy.
Is this recipe kid-friendly?
Kids absolutely love the gooey cheese and tender bread of Sourdough Discard Italian Stromboli! If you want to tone down the spice, stick to milder deli meats and skip the hot peppers. Letting kids help with rolling and filling makes this a fun family project, too.
Final Thoughts
There’s something extra special about turning kitchen leftovers into a bubbling, golden masterpiece like Sourdough Discard Italian Stromboli. It’s the kind of meal that impresses with every slice, whether you’re baking for family night or just treating yourself. Don’t let that starter go to waste—gather your ingredients, get rolling, and discover just how delicious simple homemade can be.
Print
Sourdough Discard Italian Stromboli Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
Learn how to make a delicious Sourdough Discard Italian Stromboli with this easy-to-follow recipe. The perfect way to use up your sourdough discard in a flavorful and satisfying dish.
Ingredients
Dough:
- 1 cup sourdough discard (unfed, room temperature)
- 1/2 cup warm water
- 2 cups all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon instant yeast
- 1/2 teaspoon salt
- 1 tablespoon olive oil (plus more for brushing)
Filling:
- 6 slices provolone or mozzarella cheese
- 8 slices Italian deli meats (such as salami, pepperoni, and ham)
- 1/4 cup sliced banana peppers or roasted red peppers (optional)
- 1/2 teaspoon Italian seasoning
- 1 egg (beaten, for egg wash)
Instructions
- Dough Preparation: Combine sourdough discard, warm water, flour, sugar, yeast, and salt. Knead until smooth and elastic. Let rise for 1 hour.
- Assembly: Roll out dough into a rectangle. Layer cheese, deli meats, peppers, and seasoning. Roll up tightly.
- Baking: Brush with oil or egg wash. Bake at 400°F for 25–30 minutes. Let cool before slicing.
Notes
- Customize with your favorite cheeses and meats
- Leftovers can be reheated in the oven or air fryer
- Adjust yeast if discard is tangy, increase rise time
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