Sourdough Stromboli Recipe

We’ve always been fans of the hearty, rolled-up charm of a classic stromboli, and our Sourdough Stromboli Recipe takes it to new heights with tangy fermented dough. Hailing from Italian-American roots this dish offers a fun twist on pizza-like flavors packed into a portable bundle.

In this version we’ll guide you through crafting a crust that’s crispy yet tender making it ideal for family dinners or gatherings. Our approach ensures every bite bursts with depth and deliciousness so you can enjoy a modern take on a timeless favorite.

Ingredients

In our Sourdough Stromboli recipe, we focus on high-quality, fresh ingredients to create a crispy, tangy crust packed with flavorful fillings. Below, we list the ingredients in the order they are used—starting with the dough preparation followed by the fillings. This ensures a seamless process from mixing to assembly.

For the Sourdough Dough

We begin with the foundational elements that give our Stromboli its signature fermented tang and tender texture. Prepare these first to allow for proper rising.

1 cup active sourdough starter: Ensure it’s bubbly and doubled in size for optimal fermentation.
3 cups bread flour: Use high-protein flour for a sturdy, elastic dough that holds the fillings well.
1 cup warm water: Measured at about 100°F (38°C) to activate the starter without killing it.
1 teaspoon salt: Adds essential seasoning to balance the dough’s flavors.

For the Fillings and Assembly

Once the dough is ready, these ingredients provide the hearty, savory layers that make our Stromboli a crowd-pleasing, portable delight.

½ pound sliced ham: Opt for thinly sliced deli ham for easy rolling and a smoky taste.
½ pound sliced salami: Choose a spicy variety if you want to amp up the flavor profile.
2 cups shredded mozzarella cheese: Freshly shredded for better melt and stretch in every bite.
1 cup sliced bell peppers: We recommend a mix of colors (red and green) for added crunch and sweetness.
½ cup sliced onions: Thinly sliced red onions for a sharp, pungent contrast.
¼ cup grated Parmesan cheese: Sprinkled on top for a nutty, golden finish.
1 large egg: Beaten for an egg wash to achieve a glossy, crispy exterior.
2 tablespoons olive oil: For brushing the dough to enhance browning and prevent sticking.

This selection of ingredients yields approximately 6-8 servings, depending on portion size. For nutritional breakdown, refer to the table below:

Nutrient	Per Serving (Approx.)	% Daily Value*
Calories	450	23%
Protein	25g	50%
Carbohydrates	40g	15%
Fat	20g	26%
Sodium	800mg	35%

*Percent Daily Values are based on a 2,000-calorie diet. Values are estimates and may vary based on specific brands and preparation methods.

Tools and Equipment

To transform our carefully selected ingredients for the Sourdough Stromboli into a crispy, golden delight, we rely on essential tools that streamline the process and ensure consistent results. These items help us mix, shape, proof, and bake the dough to perfection, maintaining the tangy flavor and texture that make this recipe stand out.

Here’s a curated list of the key tools and equipment we recommend:

Mixing Bowl: A large, sturdy glass or stainless steel mixing bowl for combining the sourdough starter, flour, water, and salt. We suggest one with a capacity of at least 4 quarts to allow room for dough expansion during mixing and initial proofing.
Measuring Cups and Spoons: Accurate dry and liquid measuring cups along with spoons for precise measurements of ingredients like warm water and salt. This ensures our dough achieves the ideal hydration and flavor balance.
Digital Kitchen Scale: Essential for weighing ingredients such as flour and starter by grams for accuracy. Using a scale helps avoid inconsistencies that can affect the dough’s rise and texture.
Stand Mixer or Dough Whisk: A stand mixer with a dough hook attachment for kneading the dough efficiently, or a sturdy dough whisk if mixing by hand. This tool saves time and effort while developing the gluten for that signature crispy crust.
Rolling Pin: A standard wooden or silicone rolling pin to roll out the dough evenly into a rectangle, making it easy to layer fillings without tearing.
Baking Sheet or Pizza Stone: A rimmed baking sheet lined with parchment paper, or a preheated pizza stone for even baking. This promotes a golden, crispy exterior on our Sourdough Stromboli.
Pastry Brush: For applying the egg wash and olive oil, ensuring a shiny, flavorful finish. We prefer a silicone brush for its durability and ease of cleaning.
Sharp Knife or Pizza Cutter: A serrated knife for slicing the assembled Stromboli neatly after baking, allowing for clean cuts through the layers of cheese, meats, and vegetables.
Oven Thermometer: To verify that our oven reaches the precise temperature (around 375°F) for baking, guaranteeing the dough bakes evenly and achieves the perfect tender-yet-crispy texture.

With these tools in hand, we can seamlessly transition from preparing our ingredients to crafting a mouthwatering Sourdough Stromboli that delights with its aromatic, savory appeal.

Instructions

Now that we have gathered our fresh ingredients and essential tools, we guide you through crafting a crispy, tangy Sourdough Stromboli that combines the best of Italian-American flavors with our homemade dough.

Prepare the Dough

Follow these steps to create a tender yet crispy dough base using our active sourdough starter:

In a large mixing bowl, combine 1 cup active sourdough starter, 2 ½ cups bread flour, 1 cup warm water (around 100°F), and 1 teaspoon salt. Stir vigorously with a dough whisk until a shaggy dough forms, ensuring the tangy starter is fully incorporated for that signature fermented flavor.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. We aim for a dough that feels slightly tacky yet springs back when pressed, promising a crust that’s both chewy and crisp.
Place the kneaded dough in a greased bowl, cover with a damp cloth, and let it proof in a warm spot for 2-4 hours or until doubled in size. As it rises, you’ll notice the aroma of tangy fermentation filling the air, setting the stage for a flavorful base.

Assemble the Stromboli

Once the dough is ready, we’ll layer in the fillings for a savory, melty interior:

Preheat your work surface and roll out the proofed dough into a rectangle about 12×16 inches using a rolling pin. Ensure it’s even and thin enough to enclose the fillings without tearing, creating a perfect canvas for our Italian-inspired stuffing.
Layer the fillings starting with 6 ounces sliced ham and 6 ounces salami across the center, followed by 2 cups shredded mozzarella cheese, 1 diced bell pepper, and 1 diced onion. Top with ¼ cup grated Parmesan cheese for an extra nutty kick.
Fold the sides of the dough over the fillings to form a log, pinching the edges to seal tightly. Brush the top with a beaten egg mixed with 1 tablespoon water for a golden sheen, and lightly drizzle with olive oil to enhance the crispy exterior.

Bake the Stromboli

Now we bake to achieve that irresistible golden crust and bubbly fillings:

Preheat your oven to 425°F using the oven thermometer for accuracy. Place the assembled Stromboli on a baking sheet or pizza stone lined with parchment paper.
Bake for 25-30 minutes or until the exterior is golden brown and the internal temperature reaches 165°F. Rotate the pan halfway through for even browning, allowing the aromas of melted cheese and herbs to waft through your kitchen.

Cool and Serve

Let the Stromboli rest to maintain its structure before enjoying the flavorful results:

Remove from the oven and transfer to a wire rack to cool for 10-15 minutes. This step ensures the fillings set, preventing a soggy interior and preserving the crispy, tangy crust.
Slice into 1-2 inch portions using a sharp knife or pizza cutter, revealing the gooey cheese and savory meats inside. Serve warm for the best texture and flavor, making it ideal for family gatherings or portable meals.

Make-Ahead Instructions

To make our Sourdough Stromboli even more convenient for busy schedules, we can prepare components in advance without compromising its crispy, tangy crust or flavorful fillings. This approach allows us to streamline assembly and baking, ensuring a fresh, homemade meal whenever we need it. Let’s break down the steps for optimal make-ahead strategies.

Preparing the Dough Ahead

We start with the sourdough dough, the heart of our recipe, as it benefits from fermentation time. Here’s how to handle it:

Mix and First Fermentation: Combine the active sourdough starter, bread flour, warm water, and salt as outlined in our instructions. After kneading, let the dough proof in a covered bowl at room temperature until it doubles in size (typically 4-6 hours). Once proofed, gently deflate the dough and wrap it tightly in plastic wrap or place it in an airtight container.
Refrigerate or Freeze: For short-term make-ahead, refrigerate the dough for up to 48 hours. This slow fermentation enhances the tangy flavor and texture. For longer storage, freeze the dough in a freezer-safe bag for up to 3 months. Thaw it overnight in the refrigerator before use.
Bringing to Room Temperature: When ready to assemble, let the refrigerated or thawed dough sit at room temperature for 1-2 hours until it becomes pliable. This step ensures even rolling and a perfect bake.

Prepping Fillings in Advance

Our fillings—such as sliced ham, salami, mozzarella cheese, bell peppers, onions, and Parmesan cheese—can be prepared ahead to save time without losing freshness.

Chop and Store Vegetables: Slice bell peppers and onions, then store them in an airtight container in the refrigerator for up to 3 days. This keeps their crunch and flavor intact for assembly.
Prepare Meats and Cheeses: Layer sliced ham, salami, and cheeses in separate containers or zip-top bags. They can be refrigerated for up to 5 days, maintaining their moisture and taste.
Make an Egg Wash Mixture: If using the egg for the wash, beat it with a bit of water and store it in a sealed jar in the fridge for up to 24 hours.

Assembling the Stromboli Ahead

For ultimate convenience, we can fully assemble the Stromboli and store it before baking.

Roll and Fill: Roll out the dough, layer in the fillings as per our instructions, seal the edges, and brush with olive oil. Place the assembled Stromboli on a parchment-lined baking sheet.
Refrigerate Uncooked: Cover the baking sheet with plastic wrap and refrigerate for up to 24 hours. This allows flavors to meld while keeping the dough from over-proofing.
Freeze for Later: For extended storage, freeze the uncooked Stromboli on the baking sheet until solid, then wrap in foil and store in a freezer bag for up to 1 month. Thaw in the refrigerator overnight before baking.

Storage and Reheating Tips

Proper storage is key to preserving the signature tangy flavor and texture of our Sourdough Stromboli. Below is a quick reference table for storage durations and guidelines:

Storage Method	Duration	Key Tips
Refrigeration (uncooked)	Up to 24 hours	Keep covered to prevent drying; bake directly from fridge, adding 5-10 minutes to bake time.
Freezing (uncooked)	Up to 1 month	Thaw fully before baking; preheat oven as usual for best results.
Refrigeration (baked)	Up to 3 days	Wrap tightly; reheat in a 350°F oven for 10-15 minutes to restore crispiness.
Freezing (baked)	Up to 2 months	Cool completely before freezing; reheat from frozen at 375°F for 20-25 minutes.

By following these make-ahead steps, we ensure our Sourdough Stromboli remains a delicious, effortless option for any occasion.

Conclusion

We’ve loved sharing this sourdough Stromboli recipe with you, as it’s a fantastic way to bring a twist of tangy flavor to your meals. It’s perfect for creating memorable moments with family and friends, offering that crispy, satisfying bite we all crave.

Try experimenting with your own fillings to make it your signature dish, and you’ll see why it’s become a staple in our kitchen. We’re confident it’ll become one of yours too.

Frequently Asked Questions

What is Sourdough Stromboli?

Sourdough Stromboli is a twist on the classic Italian-American dish, using tangy fermented dough for a crispy, tender crust. It’s like a portable pizza, perfect for family dinners or gatherings, filled with flavorful ingredients for a delicious, satisfying meal.

What ingredients are needed for this recipe?

You’ll need an active sourdough starter, bread flour, warm water, salt for the dough, and fillings like sliced ham, salami, mozzarella, bell peppers, onions, Parmesan cheese, an egg for wash, and olive oil. This combination serves 6-8 people, focusing on fresh, high-quality items for the best taste and texture.

What tools are essential for making Sourdough Stromboli?

Key tools include a large mixing bowl, measuring cups and spoons, a digital kitchen scale, stand mixer or dough whisk, rolling pin, baking sheet or pizza stone, pastry brush, sharp knife, and oven thermometer. These help mix, shape, proof, and bake the dough for optimal results.

How do I prepare the dough for Sourdough Stromboli?

Combine sourdough starter, bread flour, warm water, and salt in a bowl, knead until smooth, then proof until doubled in size. This process takes time for fermentation, giving the dough its signature tangy flavor and texture before rolling and filling.

Can I make Sourdough Stromboli ahead of time?

Yes, prepare the dough in advance and ferment it, then store in the fridge or freezer. You can also prep fillings or assemble the entire Stromboli ahead and refrigerate or freeze it. Just bake when ready, ensuring it retains its crispy texture and tangy taste.

How should I store and reheat Sourdough Stromboli?

Store baked Stromboli in an airtight container in the fridge for up to 3 days or freeze for up to a month. To reheat, warm in a 350°F oven for 10-15 minutes until crispy. This keeps the tangy flavor and texture intact for easy enjoyment later.