Name: Sourdough Discard Italian Stromboli
Prep time: 1 h 15 min
Cook time: 25 min
Total time: 1 h 40 min
Cuisine: Italian-American
Ingredients: 1 cup sourdough discard (unfed); 1 1/4 cups all-purpose flour; 1/2 tsp salt; 1/2 tsp sugar; 1/4 tsp instant yeast; 1/3 cup warm water; 1 tbsp olive oil; 1/3 cup marinara or pizza sauce; 1 1/2 cups shredded mozzarella cheese; 1/3 cup sliced pepperoni; 1/3 cup sliced salami; 1/4 cup roasted red peppers, sliced; 1/2 tsp Italian seasoning; Optional: fresh basil, red pepper flakes; 1 egg, beaten (for egg wash); 1 tbsp sesame seeds or everything bagel seasoning; Olive oil, for brushing

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This Sourdough Discard Italian Stromboli is a savory, golden-crusted masterpiece that turns your sourdough leftovers into a crave-worthy meal. Stuffed with gooey mozzarella, spicy pepperoni, savory salami, and a touch of marinara, then wrapped in a soft, tangy discard dough and baked to perfection, this stromboli is everything you want in a cozy dinner or crowd-pleasing appetizer. Topped with sesame seeds or everything bagel seasoning, it brings bold flavor and rustic charm to your table with minimal effort.

Why You’ll Love This Recipe

This recipe is the perfect way to make your sourdough discard work for you. The dough is simple, forgiving, and comes together quickly thanks to a touch of yeast. Inside, a melty, spiced, and perfectly seasoned filling creates an irresistible stromboli that’s ideal for slicing and sharing. It’s versatile, freezer-friendly, and customizable with your favorite deli meats and cheeses—perfect for game day, weekend baking, or weeknight indulgence.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Dough:

sourdough discard (unfed)
all-purpose flour
salt
sugar
instant yeast
warm water
olive oil

For the Filling:

marinara or pizza sauce
shredded mozzarella cheese
sliced pepperoni
sliced salami
roasted red peppers, sliced
Italian seasoning
optional: fresh basil, red pepper flakes

For the Topping:

egg (for egg wash)
sesame seeds or everything bagel seasoning
olive oil (for brushing)

Directions

Make the Dough:
In a large mixing bowl, combine sourdough discard, flour, salt, sugar, instant yeast, and warm water.
Stir until a shaggy dough forms. Add olive oil and knead on a lightly floured surface or in a stand mixer for 5–7 minutes until smooth.
Cover the dough and let it rest in a warm spot for 1 hour or until slightly puffy.

Preheat & Roll:
Preheat your oven to 425°F (220°C).
Line a baking sheet with parchment paper.
On a floured surface, roll the dough into a rectangle about 10×14 inches.

Assemble the Stromboli:
Spread marinara sauce evenly over the dough, leaving a 1-inch border around the edges.
Layer mozzarella cheese, pepperoni, salami, and roasted red peppers over the sauce.
Sprinkle with Italian seasoning, and add fresh basil or red pepper flakes if desired.

Shape the Stromboli:
Starting from the long side, roll the dough up tightly like a jelly roll.
Pinch the ends and seam to seal, then place seam-side down on the baking sheet.
Slash the top with a sharp knife to allow steam to escape.
Brush with egg wash and sprinkle with sesame seeds or everything bagel seasoning.

Bake:
Bake for 20–25 minutes or until golden brown and bubbling.
Let rest for 5–10 minutes before slicing.
Serve with extra marinara sauce for dipping.

Servings and timing

Yield: 6 slices
Prep Time: 15 minutes
Rest Time: 1 hour
Bake Time: 25 minutes
Total Time: 1 hour 40 minutes
Calories: Approximately 330 kcal per slice

Variations

Vegetarian Option: Skip the meat and fill with sautéed spinach, mushrooms, and sun-dried tomatoes.
Spicy Kick: Add hot soppressata, jalapeños, or a pinch of crushed red pepper to the filling.
Cheese Blend: Mix mozzarella with provolone or fontina for extra depth of flavor.
Mini Stromboli: Divide the dough into smaller portions and make personal-sized rolls.
Herbed Dough: Add dried basil, oregano, or garlic powder to the dough for added flavor.

storage/reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat slices in a toaster oven or 350°F (175°C) oven for 8–10 minutes for best texture.
Freezing: Wrap baked, cooled stromboli tightly and freeze for up to 1 month. Thaw and reheat before serving.

FAQs

What is sourdough discard?

Sourdough discard is the unfed portion of your sourdough starter that’s removed before feeding. It adds flavor and moisture to recipes but needs support from yeast in quick-rise doughs like this.

Can I make the dough ahead of time?

Yes. After kneading, you can refrigerate the dough overnight. Bring to room temperature before rolling.

Do I have to use meat?

No. You can make a fully vegetarian stromboli or fill it with roasted vegetables and cheese.

Can I use store-bought pizza dough?

Yes, if you’re not using sourdough discard, store-bought pizza dough works as a substitute for convenience.

How do I keep the stromboli from getting soggy?

Avoid overfilling with sauce or wet ingredients. Also, slashing the top helps release steam during baking.

Can I double the recipe?

Yes, this recipe doubles easily. Make two rolls or a large one and adjust baking time as needed.

What type of sauce is best for dipping?

Warm marinara or garlic butter sauce pairs beautifully with this stromboli.

Can I use a different cheese?

Yes—provolone, gouda, or even shredded cheddar can be used based on your preference.

Why did my stromboli open during baking?

It may not have been sealed tightly enough. Ensure a good seam and place seam-side down on the tray.

Can I use active dry yeast?

Yes, just dissolve it in the warm water first before adding to the dough.

Conclusion

This Sourdough Discard Italian Stromboli is a flavor-packed way to transform sourdough waste into something spectacular. With a crisp crust, melty interior, and savory, spicy filling, it’s guaranteed to please at the table or as a shareable snack. Whether you’re looking for a new way to use your starter or need an easy comfort bake, this stromboli delivers rustic charm and big flavor in every slice.

Sourdough Discard Italian Stromboli

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Author: Mari
Total Time: 1 hour 40 minutes
Yield: 6 slices

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Description

This Sourdough Discard Italian Stromboli is the perfect way to use up your leftover sourdough starter. Packed with mozzarella, pepperoni, salami, and roasted red peppers, this golden, crispy stromboli is rolled into sourdough discard dough, topped with sesame or everything seasoning, and baked to bubbling perfection. A savory, cheesy hit for dinner, snacks, or game day spreads.

Instructions

Make the Dough: In a bowl, combine sourdough discard, flour, salt, sugar, yeast, and warm water. Stir into a shaggy dough. Add olive oil and knead 5–7 minutes until smooth. Cover and let rise for 1 hour or until slightly puffy.
Preheat & Roll: Preheat oven to 425°F (220°C). Line a baking sheet with parchment. Roll dough into a 10×14 inch rectangle.
Assemble: Spread marinara over dough, leaving a 1-inch edge. Layer with mozzarella, pepperoni, salami, roasted peppers, and Italian seasoning.
Shape the Stromboli: Roll tightly from the long side. Pinch ends and place seam-side down on baking sheet. Slash top with a knife, brush with egg wash, and sprinkle with sesame or everything seasoning.