Who can resist the golden, crispy crust and savory, cheesy filling of a perfectly baked stromboli? When we combine that with the tangy depth of sourdough, it takes this classic Italian-American favorite to a whole new level. Sourdough stromboli isn’t just delicious—it’s a fun way to use up extra sourdough starter while creating something truly special.
Sourdough Stromboli Recipe
Transform your extra sourdough starter into a mouthwatering Sourdough Stromboli that’s bursting with flavor. Follow our detailed steps to achieve a golden, crispy crust wrapped around savory fillings!
Ingredients
For the Dough:
- 1 cup active sourdough starter (fed and bubbly)
- ¾ cup warm water (room temperature)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 2¾ cups all-purpose flour (plus extra for dusting)
For the Filling:
- ½ cup pizza sauce or marinara
- 6 ounces thinly sliced deli meats (such as pepperoni, salami, or ham)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional, for heat)
- 1 tablespoon butter, melted, for brushing
- 1 teaspoon garlic powder, to garnish
Steps to Make Sourdough Stromboli
1. Prepare the Dough:
- In a large mixing bowl, combine the sourdough starter, warm water, olive oil, and salt. Stir until well blended.
- Gradually incorporate the all-purpose flour, mixing until a shaggy dough forms.
- Transfer the dough onto a lightly floured surface. Knead for about 8-10 minutes until the dough becomes smooth and elastic.
- Place the dough in a greased bowl. Cover with plastic wrap or a kitchen towel and let it rise in a warm area for 4-6 hours or until doubled in size.
2. Roll Out the Dough:
- Once risen, punch down the dough to release air bubbles. Turn it out onto a lightly floured surface.
- Roll the dough into a large rectangle approximately 12×16 inches.
3. Assemble the Stromboli:
- Spread the pizza sauce over the dough, leaving a 1-inch border around the edges.
- Layer the deli meats over the sauce, followed by the mozzarella and Parmesan cheese. Sprinkle with Italian seasoning and optional red pepper flakes for extra flavor.
- Starting at the long end, roll the dough tightly into a log. Pinch the seam and ends to seal.
4. Bake the Stromboli:
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Place the stromboli seam-side down on the prepared baking sheet.
- Using a sharp knife, make 4-5 small diagonal slits on top of the log to allow steam to escape.
- Brush the stromboli with melted butter and sprinkle garlic powder over the top for added flavor.
- Bake for 25-30 minutes or until the crust is golden brown and crisp.
5. Cool and Serve:
- Remove from the oven and let the stromboli cool for 10 minutes before slicing.
- Serve with extra pizza sauce or marinara for dipping!
Handy Timetable for Reference
| Step | Time Required |
|---|---|
| Dough rise | 4-6 hours |
| Kneading | 8-10 minutes |
| Baking | 25-30 minutes |
| Cooling before slicing | 10 minutes |
Ingredients
Below is everything we need to create our mouthwatering Sourdough Stromboli. We’ll categorize the ingredients into Dough and Filling to keep things organized.
Dough Ingredients
- 1 cup sourdough starter (active and bubbly)
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- ¾ cup water (lukewarm)
- 1 tablespoon olive oil
Filling Ingredients
- 8 ounces mozzarella cheese (grated)
- 4 ounces sliced pepperoni
- ½ cup marinara sauce (plus extra for dipping)
- ½ teaspoon Italian seasoning
- ¼ teaspoon garlic powder
- ¼ teaspoon red pepper flakes (optional, for a spicy kick)
- 1 large egg (beaten, for egg wash)
Additional Items
- Parchment paper
- Rolling pin
- Pastry brush
Tools And Equipment
To create our perfectly baked sourdough stromboli, having the right tools and equipment on hand is essential. Each item ensures precision, efficiency, and an enjoyable cooking experience. Below is a detailed list of must-have tools and their uses:
Essential Tools And Their Uses
- Mixing Bowls
- For combining and kneading the sourdough dough. Opt for at least one medium-sized and one large bowl.
- Digital Kitchen Scale
- Precise measurements are key when working with sourdough. A kitchen scale ensures accuracy for ingredients like flour and the active sourdough starter.
- Pastry Mat or Clean Surface
- To roll out the dough evenly and prevent sticking, we recommend using a non-stick pastry mat or a clean, floured countertop.
- Rolling Pin
- A sturdy rolling pin is essential for shaping the sourdough into a flat, even rectangle before filling.
- Parchment Paper
- To streamline transfer and ensure the stromboli doesn’t stick while baking, parchment paper is a game-changer.
- Bench Scraper
- Versatile and efficient, a bench scraper helps divide the dough and clean your workspace.
- Baking Sheet or Pizza Stone
- Use a baking sheet lined with parchment paper for easy clean-up or a pizza stone for an extra crispy crust.
- Pastry Brush
- This tool helps evenly apply the egg wash over the stromboli, giving it that gorgeous golden-brown finish.
- Knife or Pizza Cutter
- A sharp knife or pizza cutter allows for cleanly slicing the stromboli into individual servings after baking.
- Cooling Rack
- Allowing the stromboli to cool on a wire rack prevents a soggy base and locks in that perfect crust texture.
Additional Handy Items
While not mandatory, these additional tools can enhance your experience:
- Dough Whisk: Simplifies mixing wet and dry ingredients.
- Pastry Wheel Cutter: For decorative edges or precise cuts.
| Tool | Purpose |
|---|---|
| Mixing bowls | Combine ingredients and knead dough |
| Digital kitchen scale | Measure flour and starter accurately |
| Rolling pin | Shape dough evenly |
| Parchment paper | Prevent sticking during baking |
| Pastry brush | Apply even egg wash for golden crust |
Having these tools ready sets us up for preparing a sourdough stromboli masterpiece! Each item simplifies the process and elevates our cooking craft.
Directions
Let’s roll up our sleeves and dive into making a delectable sourdough stromboli! Follow these precise steps to ensure your stromboli has a golden crust filled with savory goodness.
Preparing The Sourdough Dough
- Activate the starter: Measure 1 cup of active sourdough starter. It should be bubbly and ready to use; if not, feed it at least 4-6 hours before starting.
- Mix the dough: In a mixing bowl, combine 2 ½ cups all-purpose flour, 1 teaspoon salt, ¾ cup lukewarm water, and 1 tablespoon olive oil with the sourdough starter. Use a wooden spoon or dough whisk to mix until a shaggy dough forms.
- Knead: Transfer the dough to a lightly floured surface and knead for about 6-8 minutes until smooth and elastic.
- Let it rise: Shape the dough into a ball, place it in a lightly oiled bowl, and cover it with a damp cloth or plastic wrap. Allow it to rest and rise at room temperature for 4-6 hours, or until it doubles in size.
- Chill (optional): For better flavor development, we can refrigerate the risen dough overnight. Bring it to room temperature before proceeding.
Making The Filling
- Prepare ingredients: Gather 8 ounces of grated mozzarella, 4 ounces of sliced pepperoni, ½ cup marinara sauce, ½ teaspoon Italian seasoning, ¼ teaspoon garlic powder, and any optional ingredients such as red pepper flakes for extra spice.
- Combine seasonings: In a small bowl, mix the Italian seasoning and garlic powder for even distribution throughout the filling.
- Preheat oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Assembling The Stromboli
- Roll out the dough: Lightly flour your work surface and roll out the dough into a rectangle roughly 10×14 inches. Use a rolling pin for consistent thickness.
- Spread the marinara: Use a spoon or offset spatula to evenly spread a thin layer of ½ cup marinara sauce over the dough, leaving about 1-inch border on all sides.
- Add the fillings: Sprinkle the grated mozzarella evenly over the sauce, then arrange the sliced pepperoni on top. Add optional red pepper flakes for heat.
- Seal the edges: Starting from the long edge closest to you, carefully roll the dough into a tight log. Pinch the seam and tuck in the ends to seal; it should resemble a neat, filled loaf.
- Prepare the crust: Place the stromboli seam-side down on the prepared baking sheet. Lightly brush the top with the beaten egg wash for a shiny, golden finish.
- Bake: Transfer to the oven and bake for 25-30 minutes, or until the crust is golden brown and crisp.
- Cool and serve: Remove from the oven and let it cool on a wire rack for 5-10 minutes before slicing into thick portions. Serve with extra marinara sauce for dipping!
| Step/Timing | Time Needed |
|---|---|
| Dough Rising | 4-6 hours |
| Assembling | 15 minutes |
| Baking | 25-30 minutes |
Instructions
Making sourdough stromboli requires a bit of preparation, but the result is worth every step. Let’s walk through the process together from prepping the dough to savoring each slice.
Prep
- Activate the sourdough starter: Start with 1 cup of active sourdough starter. Ensure it is bubbly and lively before mixing. Feed it a few hours ahead of starting if necessary.
- Mix the dough: In a large mixing bowl, combine 2 ½ cups of all-purpose flour, 1 teaspoon of salt, ¾ cup of lukewarm water, 1 tablespoon of olive oil, and the active starter. Stir until it forms a shaggy dough.
- Knead: Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes smooth and elastic. If using a stand mixer, knead on medium speed for around 7 minutes.
- Bulk fermentation: Shape the dough into a ball and place it in a clean, oiled bowl. Cover with plastic wrap or a damp cloth. Let it rise at room temperature for 3-4 hours or until it doubles in size. Alternatively, refrigerate overnight for a deeper flavor.
- Prepare the filling: While the dough rises, prepare your filling ingredients. Portion out 8 ounces of grated mozzarella, 4 ounces of sliced pepperoni, and ½ cup of marinara sauce. Combine ½ teaspoon of Italian seasoning and ¼ teaspoon of garlic powder in a small dish. If you like spice, sprinkle in optional red pepper flakes.
- Preheat oven: About 30 minutes before assembling, preheat your oven to 400°F. Prepare a baking sheet lined with parchment paper.
Cook
- Roll out the dough: On a lightly floured surface, roll the risen dough into a rectangle roughly 12×16 inches. It should be thin but not tearing.
- Assemble the stromboli:
- Spread ½ cup of marinara sauce evenly over the dough, leaving a 1-inch border on all sides.
- Sprinkle the Italian seasoning and garlic powder mixture over the marinara.
- Evenly layer the sliced pepperoni and grated mozzarella over the sauce. Adjust fillings to taste.
- Roll and seal: Starting from one long side, gently roll the dough into a tight log. Pinch the seam tightly to seal, and tuck the ends beneath. Place the stromboli seam-side down on the parchment-lined baking sheet.
- Apply egg wash: Beat 1 egg in a small bowl. Use a pastry brush to coat the stromboli with egg wash for a crisp, golden crust.
- Bake: Transfer the stromboli to your preheated oven. Bake for 25-30 minutes or until the crust turns a deep golden brown and feels firm to the touch. Rotate the baking sheet halfway through for even cooking.
Cool And Slice
- Cool: Once baked, remove the stromboli from the oven and let it rest on a cooling rack for 5-10 minutes. This step prevents the cheese and fillings from spilling when sliced.
- Slice: Use a sharp knife or pizza cutter to slice the stromboli into 1-inch pieces.
- Serve: Arrange the slices on a platter and serve warm with additional marinara sauce for dipping.
Tip: If you plan for leftovers, store them in an airtight container in the refrigerator. Reheat in an oven to maintain the crispy crust.
Make-Ahead And Storage Tips
Making sourdough stromboli ahead of time can be a game-changer for meal prep, and with proper storage techniques, you can enjoy it fresh and flavorful even days later. Let’s break it down step-by-step so you can plan and store with confidence.
Make-Ahead Preparation
- Prepare the dough ahead of time: After kneading the dough, let it rise as outlined in the recipe. Then, tightly wrap it in plastic wrap and store it in the refrigerator for up to 24 hours. This not only saves time but also enhances the dough’s flavor due to the extended fermentation.
- Partially bake the stromboli: We can bake the stromboli for about 15 minutes (until it begins to set but isn’t fully browned). Allow it to cool completely, wrap it tightly in aluminum foil, and refrigerate for up to 24 hours. When ready to serve, finish baking at 400°F for another 10-15 minutes until golden and crispy.
- Assemble ahead, bake later: If we want to assemble everything before baking, roll out the dough, add the fillings, and seal it as per the recipe. Wrap the unbaked stromboli in plastic wrap and refrigerate for up to 12 hours. Bake as directed when ready to serve.
Storage Tips
To store leftover sourdough stromboli, follow these steps to maximize freshness and maintain texture:
Refrigerator Storage
- Allow the stromboli to cool completely.
- Place leftovers in an airtight container or wrap them tightly in aluminum foil.
- Refrigerate for up to 3 days.
Freezer-Friendly Option
We can also freeze the stromboli to enjoy later. Use this method for long-term storage:
- Wrap individual slices: After cooling, slice the stromboli into portions. Wrap each slice tightly in plastic wrap, then in aluminum foil to prevent freezer burn.
- Freeze the whole stromboli: If freezing whole, wrap it in two layers of plastic wrap followed by aluminum foil. Label with the date for reference.
| Storage Method | Temperature | Duration | Additional Notes |
|---|---|---|---|
| Refrigerator (leftovers) | 34°F to 40°F | Up to 3 days | Reheat in the oven to restore crispiness. |
| Freezer (slices) | 0°F or below | Up to 2 months | Wrap tightly to prevent moisture loss. |
| Freezer (whole) | 0°F or below | Up to 2 months | Thaw overnight in the refrigerator before baking. |
Reheating Instructions
For the best results, avoid reheating in a microwave, as it softens the crust. Opt for these methods instead:
- Oven Method: Preheat the oven to 350°F. Wrap the stromboli in aluminum foil and bake for 10-15 minutes until heated through. For a crispier exterior, remove the foil in the last 5 minutes.
- Toaster Oven: Reheat individual slices for 5-7 minutes at 375°F until piping hot.
- Air Fryer: Place slices in the air fryer at 375°F for 4-5 minutes for an extra-crispy crust.
Conclusion
Sourdough stromboli is more than just a meal; it’s a celebration of flavors and textures that come together beautifully. With the right ingredients, tools, and a little patience, we can create a dish that’s both comforting and impressive. Whether it’s for a family dinner or a special occasion, this recipe is sure to be a crowd-pleaser. Let’s embrace the art of sourdough baking and enjoy the satisfaction of crafting something truly delicious.
Frequently Asked Questions
What is sourdough stromboli?
Sourdough stromboli is a twist on the classic Italian-American dish, featuring a golden, crispy crust made from sourdough dough. It is filled with savory ingredients like marinara sauce, mozzarella cheese, pepperoni, and seasonings, making it a flavorful, homemade favorite.
Can I make the sourdough dough ahead of time?
Yes, you can prepare the sourdough dough ahead of time. After kneading, let it rise in the refrigerator overnight to develop a richer flavor. Bring it to room temperature before assembling and baking.
How long does it take to bake a sourdough stromboli?
It takes about 25-30 minutes to bake a sourdough stromboli at 400°F, ensuring the crust turns golden brown and the filling is heated through.
Can I customize the stromboli filling?
Absolutely! While the recipe includes marinara, mozzarella, and pepperoni, you can customize it with your favorite fillings like veggies, ham, sausage, or even fresh herbs.
What tools do I need to make sourdough stromboli?
Key tools include mixing bowls, a rolling pin, parchment paper, a baking sheet or pizza stone, a pastry brush, and a knife or pizza cutter. Optional tools like a dough scraper and mat help with efficiency.
How should I store leftover stromboli?
Store leftover stromboli in an airtight container in the refrigerator for up to 3 days. To reheat, bake in the oven to maintain its crispiness.
Can I freeze sourdough stromboli?
Yes, you can freeze stromboli. Wrap it tightly in plastic wrap or foil after baking and cooling. To reheat, bake it straight from the freezer at 375°F until heated through.
What’s the best way to reheat sourdough stromboli?
To preserve its crispy crust, reheat stromboli in the oven at 375°F for 10-15 minutes, rather than using a microwave.
Can I skip the egg wash?
You can skip the egg wash, but it adds a beautiful golden brown finish to the crust. For an alternative, you can use milk or olive oil for a slightly different effect.
Is it essential to use a sourdough starter for the dough?
Using a sourdough starter provides a unique tangy flavor and enhances the texture, but you can substitute it with a yeast-based dough if needed.