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
Scale
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
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 2g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 45mg
