This sourdough stromboli recipe is a great quick and easy dinner. Fluffy, buttery sourdough stuffed with meat, cheese, veggies- whatever you are feeling or have on hand! Get all the details about this 30 minute meal in this blog post.
Sourdough Stromboli
This recipe is so versatile in every way possible! You can make it with sourdough discard or active starter. You can even convert it to an active yeast recipe quite easily. Here’s what you need to know!
Sourdough Discard. Using sourdough discard or less active starter to make this recipe is super easy! The dough does not require much rise at all so you do not need that extra yeast the active starter brings. If you want to make it a little softer/fluffier you can add about 1/2 tsp of baking powder.
Active Starter. If you happen to have active starter on hand that works best for this recipe and does not require any extra leavening agents like baking powder.
Dry Yeast. If you do not have a sourdough starter you can still make this recipe with a little more time added. Replace the sourdough starter with 1 tsp dry yeast and 3/4 cup of warm water. Follow the instructions exactly the same (you may need to adjust flour measurements; start with one cup and add in slowly until the dough comes together).
Stuffing Your Stromboli
This recipe is also super versatile in what flavors and ingredients you choose to add! Choosing your own adventure has never been easier. I personally prefer making this recipe when I have several meats, cheeses or vegetables that are soon to expire because it is such an easy way to waste less food. If I notice that I have several ingredients to use up for this recipe I will even prep things ahead of time like cutting vegetables, cooking meat, etc.
Here are a few ideas for stuffing your Stromboli…
- sausage, cream cheese, and onion
- buffalo chicken
- three cheese
- bacon chicken ranch
- veggie (peppers, onions, and spinach)
Fermentation
This recipe does not require any fermentation but this step can be easily added. I would definitely add this step if you have a gluten sensitivity, intolerance, or you eat sourdough for health reasons. Fermenting the dough maximizes the benefits of sourdough. To ferment the dough for this recipe you can make the dough and allow to ferment in the refrigerator about eight hours ahead of time (or overnight). The dough can ferment in the refrigerator up to eighteen hours ahead of baking. If you want to speed up the process you can let the dough ferment in a warm place for four to six hours.
Ingredients You Need for Stromboli Dough
As already discussed, the ingredients for the stromboli filling are very diverse and dependent on what you have on hand. Here is everything you need for the dough….
- 1 cup sourdough starter
- 1 cup warm water
- ¼ cup butter melted
- 2 tsp honey or sugar
- 2 tsp baking powder optional if using active starter
- 1 tsp salt
- 2¼-3 cups all-purpose flour
I trust Thrive Market with all my quality, organic ingredient needs! The everyday things for my from scratch kitchen like organic flour, oils, unbleached parchment paper, and more! Get all the ingredients you need to make this recipe and more over at Thrive Market and get $60 in FREE groceries when you use my link below!
Shop Here!
Thank you for taking the time to view this recipe! Let us know what you think in the comment section below and don’t forget to join the email list for more quick from scratch dinners.
Sourdough Stromboli
Ingredients
- 1 cup sourdough starter
- 1 cup warm water
- ¼ cup butter melted
- 2 tsp honey or sugar
- 2 tsp baking powder optional if using active starter
- 1 tsp salt
- 2¼-3 cups all-purpose flour
Egg Wash (optional)
- 1 egg yolk
- 2 tsp water
Filling
- 8 oz pepperoni
- ½ lb mild sausage cooked
- ½ lb deli meat turkey, ham, salami
- 1 sautéed onion
- 8 oz mozzarella cheese
- 1/2 cup marinera sauce
Instructions
- Add sourdough starter and water to a large mixing bowl. Stir.
- Add melted butter, honey, salt, baking powder, and 1 cup flour. Mix with a whisk or on low speed in a stand mixer.
- Add flour ¼ cup at a time until the dough is firm and pliable.
- Place dough on a floured surface and shape into a ball. Divide the dough in half.
- Roll the dough out into a rectangle with about ¼ inch thickness. (Roll out on parchment paper for easy transition to pan.)
- Stuff the dough with meat, veggies, and cheese placing the ingredients in the center of the rolled out stromboli dough.
- To fold the stromboli, begin by folding the ends (the short side of your rectangle). Fold one end of the long side of the dough over the filling ingredients. Fold the remaining end over the dough. Cut a few slits in the top of the stromboli.
- OPTIONAL EGG WASH: The egg wash gives the dough a slightly crispy top. Mix egg yolk and water then brush on top before baking.
- Bake at 350 for 15-20 minutes or until top turns golden brown.
[…] This delicious stromboli pizza is a great way to do a simple, from scratch pizza night! You can make a simple dough using sourdough starter or yeast (our post has instructions for both methods!). Use any combination of mix ins you prefer- pepperonis, cheese, turkey, sausage, and veggies then add a bit of pizza sauce for dipping. This recipe takes just 30 minutes from start to finish and makes two strombolis that feed eight people. Get our recipe here! […]