You know that cozy, comforting feeling of biting into something warm, cheesy, and packed with savory goodness? That’s exactly what you get with this Sourdough Discard Italian Stromboli but better. Why? Because it’s made with sourdough discard! So not only are you reducing waste (yay, sustainability!), you’re turning it into something golden, delicious, and downright addictive.

Imagine a soft, slightly tangy dough hugging layers of melty cheese, smoky meats, and rich Italian flavors all rolled up, baked to perfection, and served in thick, hearty slices. It’s like a pizza roll grew up, got a gourmet makeover, and became your new favorite dinner.

Why You’ll Love Sourdough Discard Italian Stromboli

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:

Versatile: Perfect for dinner, party platters, or even meal prep. You can change up the fillings to match your cravings.
Budget-Friendly: Uses sourdough discard (free flavor boost!) and pantry staples.
Quick and Easy: The dough comes together with minimal effort, and rolling it up is surprisingly fun.
Customizable: Go classic with Italian meats or make it veggie, spicy, or even breakfast-style — the options are endless.
Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.

Ingredients in Sourdough Discard Italian Stromboli

This Stromboli is a beautiful combination of bold Italian flavors and soft, chewy dough. Let’s talk about what makes it shine:

Sourdough Discard

The secret weapon! It adds a subtle tang and a lovely depth of flavor to the dough. A great way to use up that discard instead of tossing it.

All-Purpose Flour

Gives structure to the dough while keeping it tender and soft. Simple and reliable.

Water

Helps bring the dough together and activates the yeast. Warm water works best.

Olive Oil

Adds richness and keeps the dough soft with a subtle Mediterranean flair.

Active Dry Yeast

Gives the dough that beautiful rise and fluffy texture. A little goes a long way.

Salt

Balances all the flavors and enhances the tang from the sourdough.

Italian Meats

Think salami, pepperoni, capicola smoky, salty, and full of flavor.

Provolone or Mozzarella Cheese

Melty, stretchy, and perfectly gooey when baked. Use a good-quality cheese for best results.

Marinara or Pizza Sauce

For a saucy kick inside the roll or serve it on the side for dipping.

Italian Seasoning

A blend of oregano, basil, thyme, and more to add that authentic herby flavor.

Egg Wash

Brushed on top before baking to give your Stromboli that golden, glossy finish.

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Preheat Your Equipment

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to keep things neat and easy.

Combine Ingredients

In a large mixing bowl, combine sourdough discard, flour, warm water, yeast, olive oil, and salt. Mix until it forms a sticky dough, then knead for about 5–7 minutes until smooth and elastic.

Prepare Your Cooking Vessel

Lightly oil your mixing bowl and place the dough inside. Cover with a damp towel or plastic wrap and let rise for 1–2 hours, or until doubled in size.

Assemble the Dish

Roll out the dough into a large rectangle on a floured surface. Spread a thin layer of marinara, then layer on cheese and meats. Sprinkle with Italian seasoning. Leave a small border around the edges.

Cook to Perfection

Starting from one long edge, roll the dough tightly into a log, like a jelly roll. Pinch the seam and ends to seal. Place seam-side down on the baking sheet, brush with egg wash, and make a few slits on top to let steam escape. Bake for 25–30 minutes until golden brown.

Finishing Touches

Let the Stromboli rest for about 10 minutes before slicing. This helps the cheese set and keeps everything beautifully intact.

Serve and Enjoy

Slice into thick pieces and serve warm — perfect for dipping into extra marinara or enjoying just as-is. Gooey cheese, crisp crust, and savory fillings in every bite? Yes, please.

Nutrition Facts: Servings: 6–8 slices Calories per serving: Around 280–320

Preparation Time Prep Time: 20 minutes (plus 1–2 hours rising time) Cook Time: 30 minutes Total Time: About 2.5 hours

How to Serve Sourdough Discard Italian Stromboli

This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:

• Serve with a side of marinara, garlic butter, or pesto for dipping
• Add a crisp Caesar salad or roasted veggies for a full meal
• Make it the star of a game day or movie night snack spread
• Slice into smaller pieces and serve as appetizers or finger food
• Enjoy cold or reheated for lunch the next day still delicious!

Additional Tips

Here are some extra tips to help you get the most out of this recipe:

• Let the dough rest if it’s too elastic to roll it will be easier to shape
• Don’t overfill or the Stromboli may burst open during baking
• Seal the edges well to keep all the cheesy goodness inside
• For extra crispness, bake on a preheated stone or steel
• Try brushing the crust with garlic butter after baking for a flavor boost
• You can make mini Strombolis by dividing the dough
• To store leftovers, wrap tightly and refrigerate for up to 3 days
• Reheat slices in the oven or air fryer to keep the crust crispy
• Use parchment to help roll the dough and transfer it easily
• Feel free to add sautéed onions, bell peppers, or mushrooms to the filling

FAQ’s

1. Can I make the dough ahead of time?
Yes! You can make the dough and refrigerate it overnight. Just let it come to room temp before rolling out.

2. Can I freeze the Stromboli?
Absolutely. Freeze unbaked (wrapped well) or freeze slices after baking for a quick meal.

3. What’s the best cheese to use?
Mozzarella, provolone, or even a combo with parmesan anything melty and flavorful.

4. Do I need to cook the meats first?
If you’re using cured meats like salami or pepperoni, no. But for raw sausage or ground meat, cook it first.

5. Can I make it vegetarian?
Totally. Skip the meats and load it with veggies and extra cheese.

6. Why use sourdough discard?
It adds a wonderful flavor and gives your dough a soft, chewy texture without waste!

7. Can I use whole wheat flour?
Yes, but the texture will be a bit denser. You can do a half-and-half mix with all-purpose.

8. My Stromboli split open — what happened?
You may have overfilled it or didn’t seal it tightly enough. Be sure to crimp the edges well!

9. Do I have to use egg wash?
It’s optional, but it gives the crust that gorgeous golden shine. A little milk works too.

10. How do I store and reheat leftovers?
Keep leftovers in an airtight container in the fridge. Reheat in the oven at 350°F until warm and crispy.

Conclusion

This Sourdough Discard Italian Stromboli isn’t just a recipe it’s a game-changer. It takes humble ingredients (including that often-overlooked sourdough discard) and turns them into something bold, flavorful, and totally satisfying. Whether you’re cooking for a crowd or just treating yourself, this Stromboli brings serious flavor and feel-good vibes to the table. So grab that rolling pin, get creative with your fillings, and prepare for some serious deliciousness. You’re going to want to make this one again and again!

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