Description
A delightful sourdough stromboli filled with cheeses and meats, perfect for sharing and serving warm.
Ingredients
Scale
- 500g (4 cups) bread flour
- 120g (1/2 cup) active sourdough starter
- 275g (1 1/8 cups) warm water
- 10g (2 tsp) sea salt
- 25g (2 tbsp) olive oil
- 1 tbsp honey (optional)
- 200g (7 oz) mozzarella cheese, shredded
- 100g (3.5 oz) provolone or parmesan cheese, grated
- 150g (5 oz) pepperoni or salami
- 1/2 cup pizza sauce or marinara (optional)
- 1 tsp dried oregano
- 1 tsp red pepper flakes (optional)
- 1 egg (for egg wash)
Instructions
- Make the Dough (Night Before Baking): In a bowl, mix together the flour, sourdough starter, warm water, salt, olive oil, and honey. Knead until it’s smooth. Cover and let it ferment on the counter for 8-12 hours until doubled in size.
- Shape & Fill the Stromboli: Preheat your oven to 425°F (220°C). Roll the dough into a 12×16-inch rectangle. If you’re using pizza sauce, spread a thin layer, leaving a 1-inch border. Layer on the cheeses, meats, and spices. Roll it up tightly from the long side, like a jelly roll. Pinch the seams and tuck in the ends.
- Final Rise & Bake: Place the rolled stromboli seam-side down on a parchment-lined baking sheet. Let it rest for 30-45 mins until it’s puffy but not doubled. Brush with egg wash and cut 3-4 small slits on top. Bake for 25-30 minutes until it’s a lovely golden brown. Let it cool for about 10 minutes before slicing!
Notes
Serve warm with marinara for dipping. Can be made ahead and refrigerated before baking.
- Prep Time: 240 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
Keywords: sourdough, stromboli, pizza, cheese, comfort food