Stromboli! Ever wish you could have a cheesy stromboli again like you can buy at the pizza shop? You can! and you can stuff it with your choice of ingredients. My family loves when I make stromboli with pepperoni, ham and lots of cheese or cheeseburger ingredients, and I love a chicken and broccoli stromboli.
It takes more than one stromboli at our house so I will make a few kinds. You can use all kinds of fillings and sauces to satisfy your family’s taste.
If you think sourdough sounds intimidating…it is not. If you have never tried but would love too…here is a blog post called “Sourdough for Dummies” It answers many question that I have been asked about sourdough.
If you have time and would love to make a sourdough starter on your own , you can! All you need is flour, water, and a little patience and you can easily make one. This blog post takes you from Day 1 to Day 21 in making a new starter. If you would like a jump start into sourdough baking; I do gift small jars of starter. I just ask that you cover the cost of packing/shipping. Message me or email for more details.
I love to bake and cook as you may well know by now. It is satisfying to make your family healthy nourishing foods.
Sourdough Stromboli THM E, or XO
- Dough:
- 2/3 cup sourdough starter
- 2/3 cup water
- 2 teaspoons oil
- 1 teaspoon honey
- 2 – 2 1/4 cups White Whole Wheat Flour
- 1 teaspoon salt
- beaten egg
- sesame seeds, spices
- Filling:
- Cooked shredded chicken breast, broccoli, 1/3 cup 2% cottage cheese, and 3 Laughing Cow Garlic n Herb Wedges..THM E
- browned and rinsed hamburger, dill pickles, cheese, minced onion, mayo, mustard, and ketchup…THM S
- browned and rinsed hamburger, barbecue sauce, and cheese…THM S
- In a mixing bowl combine sourdough starter, water, oil, honey, and 1 1/2 cups whole wheat flour. Mix well. Add remaining flour in 1/4 cup increments. until you have a semi-stiff dough. Allow it to set for 20 minutes. Add salt. Mix again. Allow the dough to set a room temperature for 6 hours. In those 6 hours I do 3 sets of stretch and folds to develop the gluten in the dough. The reason I want to develop the gluten in the dough is that when I roll it out to make the stromboli I want it to stretch and not tear. Prepare the selected filling you want. Preheat oven to 400 degrees F. For the chicken stromboli, I blend the cottage cheese and Laughing Cow cheese together to make a sauce. Pat or roll the dough out into a large rectangle. Layer your choice of filling down the center of the dough. Fold in the sides, pressing to seal, and then fold the bottom up. Flip over so that the sealed edge is on the bottom. Place on a parchment sheet and slide onto a baking pan. Beat egg. Brush over stromboli and sprinkle on herbs or sesame seeds. Bake stromboli for 20 minutes or until lightly browned. Serve 4-6.
- To be plan approved for THM sourdough items made with sourdough starter needs a 7 hours room temp ferment OR 24 hour fridge ferment. You can combine room and fridge temp,also. 1 hour room temp equals 3.5 hours in the fridge.
This dough has more than double and is ready to be made into stromboli. I used white whole wheat flour or Golden 86.
I layered this stromboli with cottage cheese/Laughing COw cheese sauce, broccoli, and shredded, cooked chicken breast. I sprinkled a bit of garlic powder over the chicken before I sealed the stromboli.
This stromboli has been brushed with eggs and sprinkled with herbs. Place stromboli on a parchment covered baking sheet. It is ready to be placed in the oven.
This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them.
This is my favorite Kitchen appliance. I love it! It blends cottage cheese smooth to use in this stromboli.
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Sourdough Stromboli THM E or XO
Ingredients
- Dough:
- 2/3 cup sourdough starter
- 2/3 cup water
- 2 teaspoons oil
- 1 teaspoon honey
- 2 – 2 1/4 cups whole wheat flour
- 1 teaspoon salt
- beaten egg
- sesame seeds spices
- Filling:
- Cooked shredded chicken breast broccoli, 1/3 cup 2% cottage cheese, and 3 Laughing Cow Garlic n Herb Wedges..THM E
- browned and rinsed hamburger dill pickles, cheese, minced onion, mayo, mustard, and ketchup…THM S
- browned and rinsed hamburger barbecue sauce, and cheese…THM S
Instructions
-
n a mixing bowl combine sourdough starter, water, oil, honey, and 1 1/2 cups whole wheat flour. Mix well. Add remaining flour in 1/4 cup increments. until you have a semi-stiff dough. Allow it to set for 20 minutes. Add salt. Mix again. Allow the dough to set a room temperature for 6 hours. In those 6 hours I do 3 sets of stretch and folds to develop the gluten in the dough. The reason I want to develop the gluten in the dough is that when I roll it out to make the stromboli I want it to stretch and not tear. Prepare the selected filling you want. Preheat oven to 400 degrees F. For the chicken stromboli, I blend the cottage cheese and Laughing Cow cheese together to make a sauce. Pat or roll the dough out into a large rectangle. Layer your choice of filling down the center of the dough. Fold in the sides, pressing to seal, and then fold the bottom up. Flip over so that the sealed edge is on the bottom. Beat egg. Brush over stromboli and sprinkle on herbs or sesame seeds. Bake stromboli for 20 minutes or until lightly browned. Serve 4-6.
To be plan approved for THM sourdough items made with sourdough starter needs a 7 hours room temp ferment OR 24 hour fridge ferment. You can combine room and fridge temp,also. 1 hour room temp equals 3.5 hours in the fridge.
You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. We have added more items to our blog store, Sourdough Beginner Kits, and more. Check it out at this link Blog Store.
This sounds delicious!! Do you think it would work out well with a regular whole wheat – maybe mixed with spelt? That is what I have and I don’t want to do a 3 day ferment to use the white flour I have. 🙂 Thank you for your wonderful recipes! I made your no knead sourdough yesterday with a mix of wheat and spelt and it came out fantastic. My first successful sourdough loaf.
you can make it with regular whole wheat and spelt.
Good morning! When there are variances between your website and cook book recipes, what one do I follow? :-). Thank you
I reduced the honey in the original recipe and added just a bit more water. I have made my starter thicker in the past year and I think it works better.