Name: Sourdough Stromboli with Ham, Salami, Pepperoni, and Garlic Parsley Butter Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 11 h 45 min
Cuisine: Italian-American
Ingredients: 1/4 cup butter, softened or coconut oil, 56 grams; 1 tablespoon honey or sugar (21 grams honey or 12 grams 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; 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 (optional, for garnish)

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Introduction

This sourdough stromboli is a flavorful, hearty Italian-inspired roll filled with a blend of cheeses and savory meats. Using a tangy sourdough starter gives the dough a wonderful depth of flavor and a perfect chewy texture. It’s a fantastic dish for sharing or making ahead for a satisfying meal.

This image shows several slices of a rolled pizza pinwheel snack resting on a metal cooling rack over a white marbled surface. Each slice has multiple visible layers: a golden-brown outer dough layer sprinkled with finely chopped green herbs, a layer of melted cheese, and thin circular layers of reddish pepperoni inside, spiraled tightly within the dough. The texture of the dough looks soft but slightly crispy on the outside, and some grated cheese is scattered on top of the rolls. At the bottom left corner, part of a white plate with bright red pepperoni slices is visible. The overall presentation is warm and savory. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup butter (softened or coconut oil, 56 grams)
1 tablespoon honey or sugar (21 grams honey or 12 grams 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)
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

Step 1: With a fed, active sourdough starter, add the softened butter, honey or sugar, salt, starter, water, and all-purpose flour to a stand mixer fitted with a dough hook. Knead for about 10 minutes until the dough is smooth, stretchy, and passes the windowpane test.
Step 2: Cover the dough and let it rise in a warm place for about 10-12 hours, allowing it to ferment and double in size.
Step 3: Preheat your oven to 350°F (175°C). In a small bowl, melt the salted butter and stir in garlic powder and minced parsley. Set this garlic butter aside.
Step 4: Turn the risen dough onto a lightly floured surface and roll it out with a rolling pin into a large rectangle approximately 14 inches by 12 inches. Dust with flour as needed. Brush the dough’s surface lightly with some of the garlic butter.
Step 5: Evenly sprinkle the shredded mozzarella over the dough, leaving about two inches clear along the sides and one inch at the top and bottom. Layer the deli ham, salami, and pepperoni over the cheese in the center.
Step 6: Starting from a long edge, carefully roll the dough over the filling. Continue rolling to enclose all filling completely. Tuck in and pinch the top and bottom edges to seal the stromboli. You can wrap it tightly and refrigerate for 12-15 hours if making ahead.
Step 7: Place the stromboli seam-side down on a parchment-lined baking tray. Brush generously with more garlic butter. Bake for 25-30 minutes until golden brown and cooked through.
Step 8: Remove from oven and brush again with remaining garlic butter. Let the stromboli rest for about 15 minutes before slicing. Garnish with grated Parmesan if desired, then serve and enjoy!

Tips & Variations

For a spicier kick, add crushed red pepper flakes to the garlic butter brush or swap pepperoni for spicy chorizo.
Use a mix of mozzarella and provolone cheese for extra melty flavor.
Make it vegetarian by replacing the meats with roasted vegetables like bell peppers, mushrooms, and spinach.
If you don’t have a stand mixer, knead the dough by hand for about 15 minutes until elastic.
Letting the dough rise slowly in the refrigerator overnight can deepen the flavor even more.

Storage

Store any leftover stromboli tightly wrapped in the refrigerator for up to 3 days. Reheat slices in a 350°F oven for 10-15 minutes or until warmed through to keep the crust crisp. Stromboli can also be frozen pre-baked for up to 1 month—thaw overnight in the fridge and then bake as directed.

How to Serve

The image shows four slices of a rolled savory bread on a metal cooling rack placed on a white marbled surface. Each slice has about five layers visible, with a golden-brown crust on the outside that looks soft and slightly sprinkled with green herbs. Inside the bread, there are thin layers of reddish-brown pepperoni, pale pink ham, and white melted cheese that appears stringy and soft, all tightly rolled in the dough. The slices are thick, with the outer dough layer smooth and slightly textured from baking. In the bottom left corner, part of a white plate with extra pepperoni slices is visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pizza dough or regular bread dough?

Yes, store-bought dough can be substituted in a pinch, but using an active sourdough starter adds a unique tang and better texture that’s worth the extra effort.

How do I know when my sourdough starter is ready for this recipe?

Your starter should be bubbly, active, and have doubled in volume within 4-6 hours of feeding. A ripe starter will float in water, indicating it’s well-aerated and ready to leaven the dough.