Sourdough Stromboli Recipe

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Here is the Sourdough Stromboli recipe I use on Sourdough Saturdays. I use the refrigerator mother for this recipe since it only uses 1 1/2 cups of starter. Although, I have been baking quite a bit lately, so my refrigerator mother has become another counter mother! I love this recipe for its versatility and how easy it is to whip up. I usually make the dough one night (or in the morning on a Sourdough Saturday). Then assemble and bake it the next night. All in all I spend about a half an hour in the kitchen actually making the Stromboli.

I have mainly been eating the Stromboli for breakfast because it is easy to quickly pop it in the microwave and take it with me. I don’t very often leave myself enough time in the mornings to eat at home, so I eat in the car on my way to work. If you want to read more about the Stromboli I have made with the Sourdough Stromboli recipe, hop on over to this journal post!

Sourdough Stromboli

Sourdough Stromboli is an easy to make, grab-and-go meal. Personally, I bake Stromboli about once a week and use it for for quick breakfasts. It is also a great recipe because you can substitute ingredients in the filling to make it your own!

Prep Time 30 minutes
Cook Time 40 minutes
Additional Time 30 minutes
Total Time 1 hour 40 minutes



  • 1 1/2 C Sourdough Starter
  • 1/2 C Water
  • 1 Tbsp Olive Oil
  • 1 tsp Honey
  • 1 tsp Salt
  • 1-2 tsp Rosemary (Optional)
  • 2 C Flour


  • 1 C Feta (Divided in half)
  • 1 C Mozzarella (Divided in half)
  • 1 C Sharp Cheddar Cheese (Divided in half)
  • 1/2 C Sliced Pepperoncinis (Divided in half)
  • 24 Slices of Salami (Divided in half)


  1. Mix all ingredients for the dough, mixing in the flour last. Dough should be slightly tacky but workable.
  2. Flour a cutting board or countertop and knead dough until smooth (dough shouldn't stick to your hands or the cutting board). Make sure to not over-knead. The dough shouldn't be stiff.
  3. At this point you can refrigerate the dough for up to 24 hours, but it doesn't have to be refrigerated. To refrigerate, put a little olive oil in the bottom of a bowl (one that has a lid) to prevent the dough from sticking to the bottom. Cover with lid and put in refrigerator.
  4. To make Stromboli, divide dough in half. Roll dough out into 12"x6" rectangle about a 1/4" thick.
  5. Sprinkle half of the Feta, Mozzarella, and Sharp Cheddar Cheese onto dough. Add half of the pepperoncinis. Place 12 slices of salami on top of cheese filling. Starting with one of the short sides, roll dough until the opposite short side is underneath the rolled log. Tuck excess on the sides underneath the log and pinch all seams to make sure the filling can't spill out during baking.
  6. Place rolled log on buttered baking sheet or line the sheet with parchment paper. Place in warm spot to let rise for 30 minutes.
  7. Preheat oven to 425 degrees Fahrenheit. And bake Stromboli for 20 minutes. After 20 minutes, cover with tin foil to prevent the top from becoming too brown. Bake for another 20 minutes. Take out of oven and let cool.
  8. Storage: Once the Stromboli is cooled, refrigerate. Or slice it and put in freezer for later! It lasts in the fridge for up to 2 weeks and in the freezer for 2 months.


Recipe adapted from Wild Bread: Sourdough Reinvented by MaryJane Butters.

You can add anything you like to the filling. For example, pepperoni, artichoke hearts, chicken, other cheeses, or anything you have on hand.

I highly recommend using parchment paper on your baking sheet. Most of the time when I bake my Stromboli, I don't get the seams all the way sealed, so the melted cheese tends to escape a little bit. Parchment paper makes the clean-up so much easier.

After the first 20 minutes of baking, you want the top of the logs to be slightly browned. If they haven't started browning, I wait a couple more minutes before covering it with tin foil.

The measurements for the filling are approximate. My cooking philosophy is to add until it looks about right, so I haven't every actually measured my filling ingredients!

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