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Sourdough Stromboli with Ham, Salami, Pepperoni, and Garlic Parsley Butter Recipe

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★★★★★

4.6 from 84 reviews

This delicious Sourdough Stromboli features a flavorful sourdough dough filled with a savory blend of mozzarella cheese, deli ham, salami, and pepperoni. The stromboli is brushed with a garlic herb butter, baked to golden perfection, and optionally garnished with grated Parmesan for an irresistible appetizer or main dish. With a long fermentation time to develop a tangy crust and tender crumb, this stromboli balances robust meats and melty cheese inside a chewy sourdough roll.

Ingredients

Scale

Dough 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

Filling & Topping

  • 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)

Instructions

  1. Prepare the Dough: With a fed, active sourdough starter, add all dough ingredients (butter, honey or sugar, salt, sourdough starter, water, and flour) to a stand mixer fitted with a dough hook. Knead the mixture for about 10 minutes until the dough becomes smooth, elastic, and passes the windowpane test, indicating good gluten development.
  2. Bulk Fermentation: Cover the dough and place it in a warm spot to rise for 10-12 hours. This long fermentation allows the dough to develop flavor and texture characteristic of sourdough.
  3. Preheat Oven and Prepare Garlic Butter: After the dough has risen, preheat your oven to 350°F (175°C). In a small bowl, melt the 6 tablespoons of salted butter and mix in the garlic powder and minced fresh parsley. Set this garlic butter aside for later use.
  4. Roll Out the Dough: On a lightly floured surface, use a rolling pin to roll the dough into a large rectangle approximately 14 by 12 inches. Dust with additional flour as needed to prevent sticking. Once rolled, brush the surface of the dough evenly with some of the prepared garlic butter mixture.
  5. Add the Filling: Sprinkle the shredded mozzarella cheese evenly over the dough surface, leaving about a two-inch border on the sides and one inch on the top and bottom free of cheese. On top of the cheese, layer the deli ham, salami, and pepperoni slices across the center of the dough to create a hearty filling.
  6. Roll and Seal the Stromboli: Starting from a long edge, gently fold the dough over the filling, rolling tightly but carefully until the dough is completely rolled up. Tuck in the dough ends on both the top and bottom to seal the filling inside, pinching the dough well to secure the closure. For convenience, you may wrap and refrigerate the stromboli at this stage for up to 12-15 hours if making ahead.
  7. Prepare for Baking: Transfer the stromboli seam side down onto a baking sheet lined with parchment paper. Brush the entire top surface with the remaining garlic butter for flavor and to help develop a golden crust during baking.
  8. Bake: Place the stromboli in the preheated oven and bake for 25-30 minutes or until it turns a beautiful golden brown color and is cooked through.
  9. Finishing Touches: Once baked, remove the stromboli from the oven and immediately brush with the remaining garlic butter to enhance the flavor and shine. Allow the stromboli to cool for about 15 minutes before slicing. Optionally, garnish slices with grated Parmesan cheese before serving for an extra savory note. Enjoy warm!

Notes

  • Make sure to use an active, fed sourdough starter for the best rise and flavor in the dough.
  • Allowing the dough to rise for 10-12 hours develops a complex sourdough flavor and ensures good texture.
  • The garlic butter brush adds a delicious herbaceous flavor and helps create a golden crust.
  • You can refrigerate the rolled stromboli before baking to make ahead and bake fresh later.
  • Adjust meat quantities and types to suit your taste or dietary preferences.
  • Letting the stromboli rest before slicing allows the filling to set and prevents cheese from oozing out.
  • Use parchment paper on the baking tray to prevent sticking and simplify cleanup.

Keywords: sourdough stromboli, Italian stromboli recipe, sourdough bread, stromboli with ham salami pepperoni, stuffed bread, Italian stuffed roll

Find it online: https://victoriablair.com/sourdough-stromboli-with-ham-salami-pepperoni-and-garlic-parsley-butter-recipe/