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Sourdough Stromboli
This recipe is inspired by the Rhode Island spinach pie and the Argentinian beef empanada. I’ve called it stromboli because I use a pizza dough and weave it on top of the filling. The stromboli can be the centerpiece of your meal, a side dish, or an appetizer. Moreover, it can be filled with anything that strikes your fancy. It tastes great when fresh out of the oven, at room temperature, and even cold from the refrigerator. When it has Italian cheese, like mozzarella, parmesan, or provolone, I like to eat it dipped in a tangy, garlicky marinara. Otherwise, I usually eat it by itself alongside a big salad.
I make a dough that is dry enough it can be hand-kneaded, and I like to use whole grain flour for about 1/3 of the flour weight. You can vary the wheat types and the ratio of whole grain to white flour. Olive oil in the dough is the only ingredient that deviates from a standard “flour water salt” sourdough, and the stromboli works fine without it — so you can actually redirect any bulk fermented low hydration dough to become stromboli.
I like a long stromboli, but you can make shorter and even individual-sized pieces by dividing your dough smaller and shortening the cook time. The weaving of the dough is actually quite easy and makes the final product look impressive. Be sure to look at the photo galleries below the recipe for more visual explanations.
Sourdough Stromboli
Ingredients
Dough
*The beef stromboli dough had 200g home-milled whole grain hard white wheat berries.
CHOOSE A FILLING OR CREATE YOUR OWN
Spinach Filling
Broccoli Filling
Empanada Inspired Ground Beef Filling
*If you use a higher fat content ground beef, you may want to saute it alone first and then drain off some of the fat to toss out or to use in place of some of the olive oil.
**My mom's beef empanada filling, which this is inspired by, also has raisins and green olives. So delicious!
Wash and Decoration
Instructions
Filling
Dough
Assembly
Baking
Storage and Reheating
Shopping List
Beef Stromboli Photo Gallery
Broccoli and Spinach Stromboli Photo Gallery
Sourdough Stromboli