Stromboli is a bit of a revelation for me. I'd always wanted to try making one, and developing another savory sourdough discard recipe for the blog was the perfect excuse. After testing this recipe over and over, I have to say it's one of the best things I've ever made. Lots of melty cheese, my favorite cured meats, and rich garlic butter are all wrapped in a homemade bread dough made with sourdough discard and yeast, so it's easy to fit into your schedule while still getting plenty of flavor from the discard. It's perfect for a cozy family dinner, game day, or sharing at a potluck.
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The real star of this recipe is the dough. It bakes up soft and fluffy with a tender crumb and a beautifully golden crust. Sourdough discard gives the dough plenty of flavor, while the yeast speeds up fermentation so you can make homemade stromboli in just a few hours instead of planning a day in advance. Once you've mastered the dough, you can customize the filling with your favorite cheeses, meats, and vegetables to make it your own.
Key Ingredients
All-purpose flour makes fluffy bread: I tested this recipe with all-purpose flour because it creates a softer, lighter crumb that's perfect for stromboli. Bread flour will work if that's what you have on hand, but I don't recommend using whole wheat flour.
Sourdough discard and yeast for a flavorful crust: Sourdough discard adds flavor to the dough, while the yeast keeps the rise quick and predictable so you can have homemade stromboli on the table in just a few hours.
Garlic butter instead of tomato sauce: Instead of sauce, this stromboli is brushed with homemade garlic butter. Instead of baking the sauce inside the stromboli, serve warm marinara on the side for dipping, I used my favorite store-bought marinara, Rao's, for dipping, but any marinara you enjoy will work.
Add pickled vegetables: This isn't traditional, but I love adding pickled vegetables to pizzas and savory bakes like this stromboli. Their bright acidity cuts through the richness of the cheese and the saltiness of the meats.
Get creative with your fillings: I used pepperoni and prosciutto for this version, but this recipe works with just about any combination of meats, cheeses, and vegetables.
Step-by-step Instructions (with photos)
Make the dough
Activate the yeast. Mix the dough ingredients with the yeast mixture until a shaggy dough forms. Add the oil into the dough and continue mixing until it looks smooth and no longer looks greasy. Lightly knead the dough a few times and then roll it into a tight ball.
Let the dough rise
Transfer the dough to a clean, lightly-greased bowl. Let the dough rise in a warm place until doubled in volume.
Give the dough enough time to rise. The texture of your stromboli depends on this step. Before moving on, make sure the dough is bubbly and has noticeably increased in volume.
Assemble the stromboli
On a piece of parchment paper, roll the dough into a 12 by 17 inch rectangle (this doesn't have to be exact). Brush the dough with the garlic butter. Leaving a 1-inch border on three sides and a 3-inch border along one long side, layer the meats over the dough, then top with an even layer of the mozzarella and cheddar cheeses.
Shape the stromboli
Brush the edges of the dough with egg wash. Fold the three bordered edges toward the center to partially enclose the filling. Then fold the remaining long side over the filling to completely enclose it, pinching the seam and ends tightly to seal. Turn the stromboli seam-side down, then brush the top with egg wash. Cover with plastic wrap and let the dough rise for 15 minutes.
Bake the stromboli
Sprinkle the top of the dough with Parmesan cheese and Italian seasoning. Using a lame fitted with a sharp blade, cut 4 diagonal slits across. Bake at 375°F for 25 to 30 minutes, or until deeply golden brown.
It's normal for some grease to leak out as the cheese and meats bake. If a lot collects around the stromboli, blot it away with a paper towel as soon as it comes out of the oven to keep the bottom crust from becoming soggy.
Make Ahead Instructions
Make the dough overnight: Prepare the dough as directed, then cover and refrigerate it overnight after kneading. The next day, let the dough sit at room temperature for 15 to 20 minutes, or until it's pliable enough to stretch. Assemble, proof, and bake as directed.
Freeze baked slices: Let the stromboli cool completely, then slice and freeze the pieces in a zip-top bag for up to 3 months. To reheat, wrap a slice in foil and bake or air fry at 325°F for 10 to 15 minutes, or until heated through.
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★★★★★
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Sourdough Discard Stromboli Recipe
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Ingredients
Dough
- 170 g water
- 7 g instant yeast
- 25 g granulated sugar
- 113 g sourdough discard
- 300 g all-purpose flour
- 6 g kosher salt
- 28 g olive oil
Garlic Butter
- 14 g water
- 3 g garlic powder
- 28 g unsalted butter melted
- 7 g olive oil
- ½ tablespoon Italian seasoning
Filling
- 113 g mozzarella cheese shredded
- 100 g cheddar cheese shredded
- 113 g Pepperoni slices
- 56 g Prosciutto
- 30 g pickled peppers
Topping
- 1 egg
- 25 g Parmesan cheese grated
- 1 teaspoon Italian seasoning
Click US Customary to view volume measurements
Instructions
- Activate the yeast: Whisk the water, sugar and yeast together. Cover and let the yeast bloom until foamy and fragrant, about 15 minutes.170 g water, 7 g instant yeast, 25 g granulated sugar
- Make the dough: In the bowl of a stand mixer fitted with a dough hook, combine the yeast mixture, sourdough discard and dry ingredients. Mix until a shaggy dough forms.113 g sourdough discard, 300 g all-purpose flour, 6 g kosher salt
- With the mixer running, drizzle the oil into the bowl and continue mixing until it is fully incorporated. The dough should look smooth and progressively less greasy.28 g olive oil
- Turn the dough out on a clean surface and knead a few times. Round the dough into a tight ball and transfer it to a clean, lightly oiled bowl. This will prevent any dried bits getting incorporated into your dough as it rises.
- Let the dough rise: Cover the bowl with plastic wrap and let the dough rise untouched until doubled in volume, about 30 minutes to 1 hour, depending on the temperature of your kitchen.
- Make the garlic butter: While the dough is rising, stir the garlic powder into the water. Stir the melted butter, oil and Italian seasoning into the garlic powder mixture. Set aside.14 g water, 3 g garlic powder, 28 g unsalted butter, 7 g olive oil, ½ tbsp Italian seasoning
- Flatten out the dough: Cut a piece of parchment paper into a 13 by 18 inch rectangle. Turn the dough out onto the piece of parchment. Using a rolling pin, flatten the dough out into a 12 by 17 inch rectangle (this doesn't have to be exact), if the dough springs back, cover it with plastic wrap and let it rest for 5 to 10 minutes before continuing..
- Assemble the stromboli: Spread all the garlic butter on top of the dough, leaving a 1-inch border along both short sides and one long side, and a 3-inch border along the remaining long side. Arrange the pepperoni slices in overlapping rows (shingled) over the dough. Layer the prosciutto on top. Add the cheeses on top of the meat. Sprinkle the pickled peppers on, if using.113 g mozzarella cheese, 100 g cheddar cheese, 113 g Pepperoni slices, 56 g Prosciutto, 30 g pickled peppers
- Shape the stromboli: Fold the edges over the filling. Fold the dough over lengthwise to completely enclose the filling. Pinch the seam shut. Carefully turn the dough over so the seam is on the bottom. Beat the egg until no traces of white remain and brush the dough with egg wash using a pastry brush.1 egg
- Carefully slide the parchment paper with the stromboli on a large baking sheet (13 by 18 inches). Cover the dough with plastic wrap and let the dough rise while the oven preheats, about 15 to 20 minutes.
- Prep: Preheat the oven to 375 F.
- Brush the dough with the remaining egg wash. Toss the Parmesan cheese and Italian seasoning together. Sprinkle the Parmesan mixture over the dough. Using a lame fitted with a sharp blade, score 4 diagonal slits on top of the dough.25 g Parmesan cheese, 1 tsp Italian seasoning
- Bake: Bake the stromboli for 25 to 30 minutes, or until deeply golden brown. Remove it from the oven and blot away any grease that has leaked out with a paper towel. Let the stromboli cool for 10 minutes on the baking sheet.
- Enjoy: Carefully transfer the stromboli to a cutting board and slice it with a bread knife using a gentle sawing motion to avoid squashing the bread.
- Store: This bread is best enjoyed the same day it is baked, but will store well in an airtight container in the fridge for up to 3 days or frozen for up to 1 month.
Tips
These recipes were developed and tested using grams for precise measurements. To increase your chances of success, I recommend investing in a kitchen scale. I've included rough volume estimates (in tablespoons and cups), but they might not be totally accurate.
Remember all ovens are unique, these recipes were tested in my oven which runs cooler than others. You might need to lower the temperature if your bake appears to be browning too quickly. Monitor your bake closely and make adjustments if needed.
Notes
- To make this recipe without yeast, replace the sourdough discard with an equal amount of active sourdough starter and omit the yeast. The dough will take significantly longer to rise, expect about 4 to 6 hours for bulk fermentation and 2 to 3 hours after shaping.
- Blooming the garlic powder in water rehydrates it, allowing more of its flavor compounds to be released for a more flavorful garlic butter.
- Serve the stromboli with your favorite marinara sauce or ranch dressing.
- Reheat slices of stromboli wrapped in foil 325°F for 10 to 15 minutes, or until heated through.
Nutrition
I am not a nutritionist or dietitian, any nutrition information provided is an estimate.
Did you make this recipe? Do you have questions? Let me know below!