Sourdough Discard Stromboli Recipe

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Sourdough Discard Stromboli Recipe

Not sure what to make for dinner? This easy sourdough discard stromboli is a satisfying meal that's ready in just a few hours, with soft, fluffy bread filled with gooey cheese, cured meats, and garlic butter.

Prep Time30

Cook Time30

Rise Time1 30

Total Time2 30

Course: dinner

Cuisine: American

Servings: slices

Calories: 291kcal

Author: Hannah Dela Cruz

Equipment

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

Metric - US Customary

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.

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