Description
A delicious way to use sourdough discard by making an Italian-style stromboli filled with savory ingredients.
Ingredients
Scale
- 1 cup sourdough discard
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 cup warm water
- 1 tbsp olive oil
- 1/2 cup tomato sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup sliced pepperoni
- 1/4 cup sliced black olives
- 1/4 cup chopped bell peppers
- 1 tsp dried Italian seasoning
Instructions
- In a large bowl, mix sourdough discard, flour, salt, sugar, warm water, and olive oil until a dough forms.
- Knead the dough for 5 minutes until smooth, then let it rest for 30 minutes.
- Preheat oven to 375°F (190°C).
- Roll out the dough into a rectangle on a floured surface.
- Spread tomato sauce evenly over the dough, leaving a small border.
- Sprinkle cheese, then layer pepperoni, olives, and bell peppers. Add Italian seasoning.
- Roll the dough tightly into a log, sealing the edges.
- Place seam-side down on a baking sheet and bake for 25-30 minutes until golden.
- Let cool slightly before slicing and serving.
Notes
- Use any leftover meats or veggies for filling.
- Brush the stromboli with olive oil before baking for extra crispiness.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 45 mins
- Cook Time: 30 mins
- Category: Bread
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 25mg
Keywords: sourdough discard, stromboli, Italian, bread, homemade