This savory sourdough stromboli pairs golden, crusty bread with robust ingredients like salami, pepperoni, Canadian bacon, and mozzarella cheese. It’s satisfying and simply made, serving well as the main course or a hearty appetizer.
This homemade stromboli recipe is a great base for all of your creative whims. With sourdough sandwich bread as the carrier, it’s a nourishing, easy meal that allows for experimentation of flavors and ingredients.
Change up the meat or cheese, add or remove particular veggies or sauces, and make it just how you like it.
It’s flavorful, cheesy, and brushed with garlic butter, ensuring that everyone wants a second helping.
The sourdough crust is the same recipe we use for sandwich bread, fermented for 10-12 hours to develop deep sourdough flavor that pairs well with any filling. It comes out of the oven a little bit crisp on the outside, soft on the inside, and infused with flavor.
Dinner or an Appetizer
Stromboli can be enjoyed warm from the oven or cold out of the fridge. Slice it up and eat it in hand or plate it with a knife and fork. You’ll find no rules here!
It’s a great recipe for lunch or dinner, and it’s a fun meal to serve for guests or bring to a potluck. It stores well, reheats well, and, dare I say, it’s even fun to assemble.
The ingredients I use in this recipe are some of our personal favorites, but there are so many options it’s hard to choose! Look for more ideas below!
We love sourdough and regularly enjoy all things sourdough in our home. If you’ve ever wondered how versatile sourdough can be, I have a post on how to eat sourdough bread, exploring the many great ways we use this healthy fermentation process to boost the nutrition of our meals.
Hint: it’s far more than just a loaf of bread! In fact, here are 40+ sourdough recipes that aren’t bread!
Sourdough is nutritious because the fermentation process breaks down anti-nutrients, increasing the overall digestibility and even breaking down some of the proteins and carbohydrates.
It’s essentially a big head start on digestion.
If you’re interested in learning more about starting sourdough, I have lots of great information in my post on how to use sourdough starter.
Why You’ll Love This Recipe
Delicious and nourishing – Mouthwatering flavor and a satisfying bite, whether warm or cold, stromboli is savory and filling. Long-fermented sourdough provides a tangy flavor, a pleasant texture, and easier digestion. The crust is crisp, golden, and brushed with garlic butter, perfectly complementing the melty, cheesy filling.
Simple to prepare – While stromboli sounds intimidating, it’s surprisingly uncomplicated. With your dough made ahead of time, assembling and baking the stromboli takes just over an hour.
Make it your own – The filling for this recipe follows an Italian approach, but you can use your favorite toppings for endless combinations!
Ingredients
Sourdough sandwich bread — This recipe calls for a half batch of sourdough sandwich bread, prepared beforehand and long-fermented for 10-12 hours.
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Modifications and Variations
There are many different ways to fill stromboli, but here are a few!
Chicken, broccoli, and cheese — pre-cooked chicken, freshly chopped broccoli florets, and cheddar cheese served with homemade cheese sauce
Pizza-inspired — pre-cooked sausage, pepperoni, pizza sauce, and slices of homemade mozzarella
Classic ham and cheese — chopped or sliced ham, Swiss cheese, honey mustard
Philly cheesesteak — roast beef, sautéed onions, peppers, and mushrooms, mozzarella or provolone
Taco-inspired — ground beef, taco seasonings, shredded cheese, served with fermented salsa and homemade sour cream
How to Make Sourdough Stromboli
Step 1: With a fed, active starter, add all dough ingredients to a stand mixer with a dough hook attachment. Knead for about 10 minutes until the dough is smooth and stretchy and passes the windowpane test.
Step 2: Cover and let the dough rise for about 10-12 hours in a warm place. The dough should have doubled.
Step 3: After the bulk rise, preheat the oven to 350 degrees Fahrenheit. Prepare the garlic butter by melting the butter and mixing in garlic powder and parsley. Set aside.
Step 4: On a lightly floured surface, use a rolling pin to roll the dough into a large rectangle, about 14” x 12”, dusting with more flour if needed. Brush the surface of the dough with some of the garlic butter.
Step 5: Sprinkle the cheese evenly over the dough, reserving about two inches of space on the sides and one inch on the top and bottom. Finish the filling by layering all of the meats across the center of the dough on top of the cheese.
Step 6: Starting with a long edge of the dough, begin folding it over the filling. Continue rolling until the dough is completely rolled up. Tuck the dough on the top and the bottom of the stromboli to secure both ends. Pinch well to shut. At this point, you can opt to wrap the stromboli and refrigerate for up to 12-15 hours as a make-ahead option.
Step 7: Carefully place stromboli on a baking tray lined with parchment paper, keeping the seam side down. Brush with another tablespoon or so of the melted butter mixture. Bake for 25-30 minutes or until the dough is cooked through and golden on the outside.
Step 8: Remove from the oven and brush with the remaining garlic butter. Let cool for about 15 minutes before slicing and serving. Garnish with a dusting of grated parmesan if you’d like, then enjoy!
Tips
- If using my sourdough sandwich bread recipe, you’ll want to get started the night before or early morning the day you plan to bake to allow for fermentation.
- After assembly, you can wrap the stromboli in plastic and refrigerate for up to 12-15 hours if desired. It’s a great option for a make-ahead meal. When you’re ready to bake, set the stromboli out at room temperature while the oven preheats, then bake until golden.
- You could also make this recipe using store-bought dough, though homemade dough is truly worth the effort and far more nutritious.
- Rolling the dough out to 14″ by 12″ allows plenty of space for the layers of filling in the center, with generous sides to fold in and roll shut. Sealing the stromboli well prevents leaks during the bake.
- Keeping the layers of meat, cheese, and sauce light prevents the sogginess of the crust and an uncooked or cold filling. If adding a sauce such as marinara, you won’t want to add more than about half a cup.
- Don’t skip the cooling after the bake, as the filling will be steaming hot and difficult to slice. Once cooled for 15 minutes or so, the filling will have thickened up and should slice much more willingly.
What is a good side to serve with stromboli?
- Homemade tomato soup or split pea soup
- Green salad with homemade kefir ranch dressing
- Fresh fruit salad
- Fermented jalapenos or homemade pickles
- Dipping sauce like honey mustard, homemade ranch dressing, or your favorite marinara sauce.
Recipe FAQs
The primary difference is how they are assembled. A calzone is similar to a hand pie, with a crust folded in half, crimped at the edges, and a savory filling that cooks inside. A stromboli has the same elements, but the filling is rolled up inside the dough, resulting in a shape similar to a large baguette. Also, sauce is typically served on the side with calzones, while a stromboli will have a thin layer of sauce brushed inside with the filling.
Keep your filling light. It’s tempting to keep adding more ingredients for flavor and deliciousness, but too many can result in the bread becoming soggy, splitting apart, or some of the ingredients remaining uncooked.
Yes, there are gluten-free options. Some people have wondered if sourdough bread is gluten-free, and the short answer is no. While the fermentation process does dramatically lower the gluten content making it a good option for some people with gluten sensitivities, it is not gluten-free or safe for those with celiac. For truly gluten-free sourdough, use a recipe that calls for gluten-free starter and flour.
When wrapped up or in an airtight container in the fridge, stromboli will last up to a week. In the freezer, your stromboli will keep for several months and may be easily reheated in the oven.
More Sourdough Recipes from the Farmhouse
- Homemade Spinach Pie
- Sourdough Ham and Cheese Rolls
- Best Sourdough Grilled Cheese
- Sourdough Calzone
- Creamy Chicken and Gnocchi Soup
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Sourdough Stromboli
Equipment
Ingredients
Dough
- 1/4 cup butter, softened or coconut oil, 56 grams
- 1 tablespoons honey or sugar, 21 grams of honey or 12 grams of sugar
- 1/2 tablespoon salt, 8 grams
- 1/2 cup active sourdough starter, 113 grams
- 1 1/4 cups water, 295 grams
- 4 cups all-purpose flour, 560 grams
Filling
- 6 tablespoons salted butter
- 1/2 teaspoon garlic powder
- 1 tablespoon fresh parsley, minced
- 1 cup shredded mozzarella cheese
- 8 slices deli ham, or Canadian bacon
- 24 slices salami
- 28 slices pepperoni
- Parmesan block, grated, to garnish (optional)
Instructions
- With a fed, active starter, add all dough ingredients to a stand mixer with a dough hook attachment. Knead for about 10 minutes until the dough is smooth and stretchy and passes the windowpane test.
- Cover and let the dough rise for about 10-12 hours in a warm place.
- After the bulk rise, preheat the oven to 350 degrees. In a small bowl, melt the butter and mix in garlic powder and parsley. Set aside.
- On a lightly floured surface, use a rolling pin to roll the dough into a large rectangle, about 14” x 12”, dusting with flour if needed. Brush the surface of the dough with some of the garlic butter.
- Sprinkle the cheese evenly over the dough, reserving about two inches of space on the sides and one inch on the top and bottom. Finish the filling by layering all of the meats across the center of the dough on top of the cheese.
- Starting with a long edge of the dough, begin folding it over the filling. Continue rolling until the dough is completely rolled up. Tuck the dough on the top and the bottom of the stromboli to secure both ends. Pinch well to shut. At this point, you can opt to wrap the stromboli and refrigerate for up to 12-15 hours as a make-ahead option.
- Carefully place stromboli on a baking tray lined with parchment paper, keeping the seam side down. Brush with more of the garlic butter. Bake for 25-30 minutes or until golden.
- Remove from the oven and brush with the remaining garlic butter. Let cool for about 15 minutes before slicing and serving. Garnish with a dusting of grated parmesan if you’d like, then enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I read the recipe 3 times and couldn’t see what temp to bake the stromboli at, am I blind?
It’s in step 3. 350 degrees. 🙂
How do I substitute fresh milled flour?
Same way! No adjustments needed, but I do recommend weighing out your freshly milled flour for accuracy. 140 grams / per cup.
How do I use fresh milled flour for this recipe?
Same way! No adjustments needed, but I do recommend weighing out your freshly milled flour for accuracy. 140 grams / per cup.
I love this recipe, turns out wonderful every time! I used another recipe lately and almost had to throw it out! Learned my lesson, sticking with this forever. We like an Italian Stromboli full of Italian meats, mild banana peppers and 2-3 cheeses with a side of marinara. Excellent!!
Can you freeze this before baking? To save for a later date?
Sure!
Oh so good!
Easy!
Leftover dough makes a great loaf of bread!
very good! I mixed it with the dough setting in my bread maker- very easy and the machine did the work for me! I let it sit overnight in the bread maker (turned off) and then rolled it out in the morning. I used pizza sauce and cheese to make pizza flavoured Stromboli.
Looks so delicious! I am hoping to make this for my mom and two children to have for a meal while my husband and I go away for the weekend. That being said, they would probably only need about half of what this recipe makes. Has anyone tried halving the dough and does it still come out fine if so?
Also, just to confirm because after reading the comments I got a little confused—bread is kneaded and then sits covered for 10-12 hours before being assembled, etc. I saw some comments about a second rise and wasn’t sure what that was referring to. Thank you! 🙂
Delish!! Made it with freshly milled hard white flour and turned out great. We loved it!