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Turn leftover starter into a mouthwatering meal with this tangy sourdough discard Italian stromboli. It brings together the zippy flavor of sourdough with classic Italian ingredients everyone will love. The special dough mixes sourdough discard with self-rising flour and Greek yogurt, giving you that perfect balance of soft insides and crunchy outsides.
I whipped up this stromboli while trying to find new ways to use my sourdough discard, and now it's become our end-of-week tradition. My kids beg for it every week and call them their "special pizza spirals." It vanishes quicker than anything else I cook for dinner.
Ingredients
- "00" flour or all purpose flour: Makes a thin, snappy base. Go for "00" flour if you can grab some for that real Italian feel
- Baking powder and baking soda: Give your dough lift without waiting around
- Greek yogurt: Needs to be the thick kind for the right dough texture and adds a nice tang
- Sourdough discard: Adds deep flavor without making you wait for it to ferment
- Basil pesto: Throws in herby goodness that works so well with the tomato sauce
- Pizza sauce: Sets up that Italian flavor we all crave
- Roasted red peppers: Add a touch of sweetness and bright color
- Provolone cheese: Gives a smooth base layer without overwhelming other flavors
- Salami and pepperoni: Pack in rich, meaty flavors with just enough kick
- Mozzarella cheese: Brings that stretchy, gooey pull we can't get enough of
- Hot honey for serving: Adds surprising sweet heat that balances out the savory stuff
Step-by-Step Instructions
- Preheat Oven and Stone:
- Get your oven going at 400°F and stick a pizza stone in there for at least 30 minutes. This helps make the bottom super crispy. No stone? Just use a baking sheet with parchment paper, though the bottom won't get as crunchy.
- Mix the Dough:
- Throw flour, baking powder, baking soda, salt, Greek yogurt, and sourdough discard into a big bowl and mix until you get a rough dough. No waiting for it to rise but you still get that sourdough kick. It should feel a bit sticky but still okay to handle.
- Knead and Rest:
- Dump the dough onto a floured counter and knead it gently until it feels smooth, adding tiny bits of flour if it's too sticky. Shape it into a ball and let it sit for 10-15 minutes. This break lets the gluten chill out, making the dough easier to roll and giving you a softer texture.
- Roll and Fill:
- Roll the dough on floured parchment into a rectangle roughly 8x12 inches. Spread pizza sauce and pesto all over, but leave about an inch around the edges bare. Layer on roasted red peppers, provolone, salami, pepperoni, and mozzarella evenly. Make sure everything's spread out well so every bite tastes amazing.
- Roll and Seal:
- Brush the edges with egg wash to help stick everything together. Starting from one of the short sides, tuck in the edges and roll it up into a tight log. Place it seam-side down and pinch it closed. Rolling it tight stops the filling from leaking while it bakes.
- Add Toppings and Bake:
- Brush egg wash all over the top so it gets golden. Sprinkle on sesame seeds, parmesan, and Italian seasoning. Cut a few small slits across the top to let steam out. Move it to your hot pizza stone and bake for 20-25 minutes until it's deep golden brown and crispy. Those slits keep your stromboli from bursting open.
- Rest and Serve:
- Let your stromboli cool for 5 minutes before cutting. This important step keeps all the cheese from running out when you first slice it. Drizzle hot honey on top for that perfect sweet-spicy kick against the savory stuff.
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The roasted red peppers might be my sneaky favorite part of this dish. Their sweet, slightly smoky taste cuts right through all that rich cheese and meat. When my Italian grandma tried this recipe, she said it was as good as the ones from her childhood in Sicily. I couldn't have gotten a better compliment than that.
Make-Ahead Options
You can put this stromboli together up to 24 hours before you need to bake it. Just make it through the rolling step, wrap it really well in plastic, and stick it in the fridge. When you're ready to cook, take it out, brush on the egg wash, add the toppings, and cook it a few minutes longer than normal. The flavors actually get better in the fridge, so it's great for planning ahead when you've got company coming.
Customizing Your Fillings
What's so great about stromboli is how easily you can switch things up. Try a veggie version with cooked mushrooms, spinach, and sweet onions. Want something really Italian? Go with prosciutto, fresh mozzarella, and basil. You can even make a breakfast one with scrambled eggs, cheddar, and sausage. The dough stays the same while you play around with whatever fillings your family likes or whatever's sitting in your fridge.
Serving Suggestions
Enjoy this stromboli as your main dish with a simple arugula salad tossed in lemon and olive oil to round out the meal. Having friends over? Cut it into small pieces for a starter. It tastes great at room temp too, so it works for picnics or packed lunches. Hot honey's my favorite thing to serve with it, but dipping in marinara sauce, garlic butter, or even ranch works great depending on what you like.
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This stromboli looks fancy but it's actually super easy to make & will wow everyone who tries it—get ready to join the stromboli fan club!
Frequently Asked Questions
- → Can I make this roll without sourdough discard?
Sure thing! Just swap out the 1/2 cup of sourdough discard with another 1/2 cup of Greek yogurt as listed in the ingredients. The texture might be a bit different, but it'll still taste great.
- → Which yogurt should I use for the dough?
You'll need thick Greek yogurt for this to work right. Regular yogurt has too much moisture and will make your dough too sticky to handle. If you need a dairy-free option, look for a thick plant-based Greek-style yogurt and start with 1/2 cup, adding more if needed.
- → Why should I use a pizza stone?
The pizza stone gets super hot and gives you a nice crispy bottom. It works like the floor of a pizza oven. Don't worry if you don't have one though - a regular baking sheet with parchment paper works too, but the bottom might not get as crunchy.
- → Can I change up the fillings?
Go for it! While the recipe suggests an Italian mix, you can throw in whatever cheeses, meats, and veggies you love. Just don't overstuff it or you'll have trouble rolling it up and fillings might leak out during baking.
- → Why do I need to cut slits on top before baking?
Those cuts let steam escape while it bakes. Without them, your roll might burst open at the seams and the filling won't cook evenly throughout.
- → Why wait before cutting into it?
Letting it sit for 5 minutes helps the hot cheese and fillings firm up a bit, so you can get clean slices. Plus, you won't burn your tongue on super hot filling!