Description
A golden, cheesy Italian Stromboli made with sourdough discard that turns leftover starter into a flavorful, tangy dough rolled with marinara, mozzarella, and classic fillings. Each slice bursts with savory aroma and gooey goodness, perfect for any mealtime.
Ingredients
- Sourdough Discard: 1 cup
- All-Purpose Flour: 2 cups
- Warm Water: 1/2 cup
- Olive Oil: 2 tablespoons
- Salt: 1 teaspoon
- Instant Yeast: 1 teaspoon
- Marinara Sauce: 1/2 cup
- Mozzarella Cheese: 1 1/2 cups
- Pepperoni Slices: 1/2 cup
- Italian Seasoning: 1 teaspoon
- Parmesan Cheese: 2 tablespoons
- Egg Wash (1 egg + 1 tbsp water)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, mix sourdough discard, warm water, yeast, olive oil, salt, and flour. Knead until smooth and elastic, about 8 minutes.
- On a floured surface, roll dough into a 10×14-inch rectangle.
- Spread marinara sauce over the dough, leaving a 1-inch border. Layer mozzarella, pepperoni, and Italian seasoning.
- Roll tightly from one long side, tucking the ends. Place seam-side down on the baking sheet.
- Brush with egg wash, sprinkle Parmesan, and bake for 25–30 minutes until golden brown.
- Cool for 10 minutes before slicing. Serve with warm marinara sauce.
Notes
- Do not overfill the dough to avoid bursting during baking.
- Let it cool slightly before slicing for neat, intact layers.
- Brush the crust with olive oil and herbs for extra flavor.
- Reheat slices in the oven for best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 610mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 35mg