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sourdough pizza stromboli

Easy Sourdough Pizza Stromboli Recipe

by Sylvia Hofer
A golden, cheesy sourdough pizza stromboli made with homemade sourdough pizza dough, marinara sauce, mozzarella, and your favorite pizza fillings. Rolled up and briefly risen before baking, and baked until crisp and golden brown, this is a fun new twist on pizza night.
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Prep Time 20 minutes
Cook Time 25 minutes
Rise time 6 hours 30 minutes
Total Time 7 hours 15 minutes
Course dinner, Main Course
Cuisine American
Servings 8 people
Calories 428 kcal

Equipment

  • 1 large bowl
  • 1 Baking sheet or pizza stone
  • 1 Parchment paper
  • 1 pastry brush

Ingredients
  

For the sourdough pizza dough:

  • ½ cup active sourdough starter
  • ¾ cup warm water
  • 2 tablespoon olive oil
  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt

For the stromboli:

  • 1 batch sourdough pizza dough
  • ¾ cup marinara sauce
  • 2 cups cooked sausage or hamburger
  • pepperoni
  • 2 cups shredded mozzarella cheese
  • optional: black olives, mushrooms, peppers, onions
  • 1 egg, for egg wash

Instructions
 

How to make the sourdough pizza dough

  • In a large bowl, stir together the sourdough starter, warm water, and olive oil.
  • Add the flour and salt and mix until a shaggy dough forms.
  • Knead the dough for about 5 to 7 minutes, either by hand or with a mixer, until smooth and elastic.
  • Place the dough in a lightly oiled bowl and cover with plastic wrap or a damp towel.
  • Let it rise at room temperature for 6 to 8 hours, or until puffed and expanded. If your kitchen is cool, it may take a little longer.
  • For more flexibility, you can refrigerate the dough after the rise and use it the next day. Let it come back to room temperature before rolling.

Directions

  • Preheat your oven to 425°F and line a baking sheet or pizza stone with parchment paper.
  • Place your sourdough pizza dough on the parchment paper and gently stretch or roll it into a large rectangle.
  • Spread a thin layer of marinara sauce straight down the center of the dough.
  • Layer the fillings over the sauce down the center only. Add the cooked beef or italian sausage, pepperoni, black olives, sautéed onions and peppers. 
  • Top with shredded mozzarella cheese, keeping the filling piled in the middle.
  • Use the parchment paper to help lift one long side of the dough up and over the filling. Continue rolling the stromboli over, using the parchment paper as a guide to keep it tight and even.
  • Pinch the seam closed and tuck the ends under so the filling stays inside while baking.
  • Let the stromboli rise for 20 to 30 minutes before baking, lightly covered with plastic wrap or a clean towel. This helps the dough puff slightly and bake up softer and lighter.
  • Brush the top with egg wash and cut 3 to 4 small slits in the top to let steam escape. Sprinkle the top with italian seasoning if you wish. 
  • Bake for 20 to 25 minutes, or until the crust is deeply golden brown and the cheese inside is melted.
  • Let the stromboli rest for 5 to 10 minutes before slicing. Serve warm with extra marinara sauce for dipping.

Notes

1. Don’t Overfill the Stromboli

It’s tempting to add lots of fillings, but too much can make the dough tear or leak while baking.
Stick to a thin, even layer of cheese and toppings so it rolls tightly.

2. Leave a Border Around the Edges

Leave about 1 inch around the edges without filling.
This helps seal the roll and prevents the filling from spilling out.

3. Use Parchment Paper

Baking on parchment makes cleanup easy and prevents sticking.

Nutrition

Calories: 428kcalCarbohydrates: 35gProtein: 21gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 83mgSodium: 624mgPotassium: 291mgFiber: 2gSugar: 1gVitamin A: 318IUVitamin C: 2mgCalcium: 165mgIron: 3mg
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