A fun, yummy twist on pizza – this Sourdough Stromboli is unique and fairly simple and oh so very delicious!
Super Fun!
This is a fun recipe. Only a little bit more work than making a homemade pizza but double the delight.
I originally made this recipe for Halloween and added a couple of eyeballs on the top to turn it into a bonafide Italian Mummy. My kids were very impressed. Actually, I was impressed!
Sourdough Breadstick Recipe
This recipe uses my sourdough breadstick recipe as the base. In the recipe, there are directions to use yeast as well or even part sourdough and part yeast to speed up the process. It can be made with part whole grains, increasing the nutrition and fiber in your finished Stromboli while still staying soft and delicious.
We filled our stromboli with sliced zucchini and tomatoes but it could easily be filled with peppers and mushrooms or sausage and pepperoni – whatever you love on pizza!
Sauce and Cheese
This is the recipe I use for our pizza sauce but you can also easily grab a jar of your favorite spaghetti sauce or pizza sauce from the store.
For those that need to be dairy free at my house, we used this homemade parmesan cheese. It doesn’t mimic melted cheese at all but it adds yummy flavor.
The stromboli hides the melty cheese so the dairy free pieces don’t look any different than the others. Helpful for those little people who don’t like to feel left out.
Sourdough Stromboli
1 recipe for Breadstick Dough (Find recipe here)
Pizza Sauce (Find recipe here)
Mozzarella cheese or this Cashew Parmesan Cheese (Find recipe here)
Seasoned Topping:
4 tablespoons melted butter or extra virgin olive oil or a combo of the two
½ teaspoon garlic powder, ½ teaspoon salt, ½ teaspoon italian seasoning blend
Favorite toppings – tomatoes, zucchini, bell peppers, mushrooms, pepperoni, onions, ham, sausage, etc
Directions
Mix up the dough according to the recipe directions and let it double in size. (If you use sourdough, the doubling in size will take longer than if you use yeast. Keep that in mind when preparing for dinner. When I make this with all sourdough, I mix up the dough in the morning.) Once the dough has doubled, preheat the oven to 400 degrees. Grease a sheet pan. Spread or roll the dough into a rectangleish shape. It does not have to be perfect.
Spread sauce, toppings and cheese down the center section of the dough. Cut the bare dough on the sides of the toppings into strips. Carefully, fold the dough over onto the toppings into the middle, crisscrossing the dough from both sides. Cover and let rise for an hour or so. (If you used sourdough, the rise time will be about an hour. If you used yeast, it will be shorter. However, this rise time is flexible. It will still puff in the oven without any rise time at all but I like it better when it has a little bit – do what works best with your dinner schedule.)
Bake the stromboli in the preheated oven for 18-24 minutes. Once the top is golden brown and the dough is cooked through (use a fork to pull back a little dough on the thickest part and see if the inside is completely cooked), remove it from the oven. In a small bowl, mix the butter or oil with the garlic powder, salt and italian seasoning. Brush the top of the warm stromboli with the seasoned topping. Serve and enjoy!!
P.S. These can be made into whatever size works best for your family. Make them smaller and try different fillings in each one or do one big one. Individual size stromboli would be adorable!
