Sourdough Discard Italian Stromboli
This Sourdough Discard Italian Stromboli is made with the best sourdough discard dough, using a self-rising flour mixture and Greek yogurt for a soft yet crisp crust. It’s filled with layers of savory pizza sauce, pesto, roasted red peppers, provolone, salami, pepperoni, and melty mozzarella, then baked until golden and crispy. Served hot with a drizzle of hot honey, this stromboli is the perfect mix of cheesy, spicy, and savory flavors—a must-try for any pizza lover!
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
“00 flour” or all-purpose flour (I highly recommend finding “00 flour”)
Baking powder
Baking soda
Salt
Greek yogurt
Sourdough discard
Pizza sauce of choice
Basil pesto
Roasted red peppers
Sliced provolone cheese
Sliced deli salami
Sliced deli pepperoni
Shredded or fresh mozzarella cheese
Egg, for egg wash
Sesame seeds
Italian seasoning
Freshly grated parmesan
Hot honey
Why You’ll Love Sourdough Discard Italian Stromboli:
Made with Sourdough Discard: A great way to use up extra sourdough discard while adding a slight tang and depth of flavor to the dough.
Easy, No-Yeast Dough: The dough is made with a self-rising flour mixture and Greek yogurt, making it quick and simple to prepare without needing proofing time.
Golden and Crispy Crust: Bakes up perfectly golden and crisp on the outside while staying soft and chewy inside.
Loaded with Flavor: Stuffed with savory pizza sauce, basil pesto, roasted red peppers, provolone, salami, pepperoni, and mozzarella for an irresistible combination of Italian flavors.
Customizable Fillings: Easily swap out the meats, cheeses, or sauces for a custom stromboli that suits your taste.
Baked to Perfection: The stromboli locks in melty cheese and savory fillings, ensuring every bite is gooey, crispy, and flavorful.
Served with Hot Honey: A drizzle of hot honey adds the perfect balance of sweet and spicy, taking this stromboli to the next level.
Great for Sharing: Perfect for family dinners, game nights, or meal prep, as it can be sliced into portions and enjoyed fresh or reheated later.
Freezer-Friendly: Make ahead and freeze for an easy, delicious meal anytime!
No Special Equipment Needed: Baked on a regular sheet pan, making it an easy homemade alternative to takeout stromboli.
Tips for Making Sourdough Discard Pizza:
Let the Dough Rest: After mixing, let the sourdough discard dough rest for 10-15 minutes to allow the flour to hydrate and make it easier to roll out.
Use Fresh Sourdough Discard: For the best flavor and texture, use recently fed sourdough discard to give the dough a slight tang without overpowering the other flavors.
Make Sure the Dough is Well-Mixed: The self-rising flour and Greek yogurt dough should be mixed until smooth and slightly tacky but not sticky. Knead lightly to bring it together before rolling it out.
Roll Out Evenly: Roll the dough into a large rectangle, about ¼ inch thick, to ensure even cooking and easy rolling without tearing.
Layer the Fillings Strategically: Start with a thin layer of pizza sauce and pesto, then evenly distribute roasted red peppers, provolone, salami, pepperoni, and mozzarella to prevent overfilling.
Leave Space at the Edges: Leave a ½-inch border around the edges to help seal the stromboli and prevent filling from leaking out.
Roll Tightly but Gently: Roll the stromboli like a jelly roll, tucking in the sides as you go to keep the fillings secure.
Seal the Edges Well: Pinch the seams closed and place the stromboli seam-side down on the baking sheet or pizza stone to prevent it from unraveling while baking.
Preheat the Pizza Stone: For a crispy crust, preheat a pizza stone at 400°F for at least 30 minutes before baking.
Bake at the Right Temperature: Bake the stromboli at 400°F on the preheated pizza stone for 20-25 minutes until golden brown and crispy.
Brush with Egg Wash or Olive Oil: For a golden, crispy crust, brush the top with beaten egg or olive oil before baking.
Vent the Dough: Cut a few small slits on top before baking to allow steam to escape and prevent a soggy crust.
Let it Rest Before Slicing: Allow the stromboli to cool for 5-10 minutes before slicing to help the cheese set and prevent the fillings from spilling out.
Serve with Hot Honey: Drizzle hot honey over the warm stromboli for an extra layer of sweet heat that complements the savory flavors.
Customize the Fillings: Swap out the meats, cheeses, or sauces to create different variations like a vegetarian version or a spicy pepperoni-loaded stromboli.
How to Store Sourdough Discard Pizza:
Room Temperature Storage: Keep at room temperature for up to 6 hours, covered loosely with a kitchen towel or foil to maintain crispiness.
Refrigerator Storage: Store in an airtight container or wrap tightly in plastic wrap and foil for up to 3 days.
Prevent Sogginess: If storing slices, place a paper towel inside the container to absorb excess moisture.
Freezer Storage (Individual Slices): Wrap each slice in plastic wrap and foil, then store in a freezer-safe bag for up to 3 months.
Freezer Storage (Whole Stromboli): Let cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 3 months.
Reheat in the Oven (Best Method): Preheat to 375°F and bake for 10-15 minutes until heated through and crispy.
Reheat in the Air Fryer: Heat at 350°F for 5-8 minutes for a crispy crust.
Reheat in the Microwave (Quick Method): Heat a slice for 30-45 seconds (crust may soften).
Reheating from Frozen: Thaw overnight in the fridge, then bake at 375°F for 15-20 minutes until hot and crispy.
FAQs:
Q: Can I use regular yogurt instead of Greek yogurt in the dough?
A: No, Greek yogurt is essential because of its thickness. It helps create a soft and fluffy texture in the dough. If you need a dairy-free alternative, use a plant-based Greek-style yogurt and start with 1/2 cup, adding more as needed to achieve the right consistency.
Q: Can I bake the stromboli on something other than a pizza stone?
A: Yes! While a preheated pizza stone helps create a crispier crust, you can also bake it on a baking sheet lined with parchment paper. The bake time may be a few minutes longer, so keep an eye on it.
Q: Can I prep the dough ahead of time?
A: Yes! You can make the dough in advance and store it in the refrigerator for up to 24 hours before using. Let it come to room temperature for about 10-15 minutes before rolling and assembling.
Q: How do I prevent my stromboli from getting soggy?
A: Avoid overloading it with sauce or wet ingredients. Spread a thin, even layer of pizza sauce and pesto, and pat dry any roasted red peppers before adding them to prevent excess moisture.
Q: Can I freeze the stromboli?
A: Yes! Freeze unbaked stromboli by wrapping it tightly in plastic wrap and foil, then bake from frozen at 400°F for 30-35 minutes. If already baked, slice and freeze in an airtight container for up to 3 months, then reheat in the oven.
Q: What’s the best way to reheat stromboli?
A: Reheat in a 375°F oven for 10-15 minutes to keep the crust crispy. If using an air fryer, heat at 350°F for 5-8 minutes. The microwave is a quick option but may soften the crust.
Q: What does hot honey add to the stromboli?
A: Drizzling hot honey over the crispy crust adds a sweet-heat balance that complements the savory flavors, enhancing the overall taste.
Check out my other sourdough discard recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try this sourdough discard italian stromboli. Happy baking!
