🔥 Toasted Stromboli

Servings: 6–8 slices | Prep Time: 20 min | Cook Time: 30 min

This mouthwatering Stromboli is packed with spicy salami, gooey cheese, sautéed spinach, and a sweet‑heat swirl of Rollicking Buckaroo Pepper Jam—all baked into a golden, toasty crust. Perfect for game day, parties, or a bold dinner twist.

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🧂 Ingredients

1 sheet refrigerated pizza dough (or 1 lb homemade dough)

½ cup Rollicking Buckaroo Pepper Jam

1 cup shredded low-moisture mozzarella cheese

½ cup shredded provolone or fontina cheese

4 oz thin-sliced spicy Italian salami

1 cup fresh baby spinach, wilted and squeezed dry

2 tablespoons grated Parmesan cheese

1 egg, beaten with 1 teaspoon water (egg wash)

½ teaspoon garlic powder

½ teaspoon dried oregano

1 tablespoon olive oil or melted butter (for brushing after baking)

Marinara sauce or additional pepper jam, for dipping

🔪 Instructions

Preheat the Oven
Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper.

Roll the Dough
On a lightly floured surface, roll or stretch the pizza dough into a 12 x 15-inch rectangle, with the long edge facing you.

Spread the Jam
Evenly spread Rollicking Buckaroo Pepper Jam over the dough, leaving a 1-inch border along the top edge.

Add Fillings
Sprinkle mozzarella and provolone over the jam. Layer salami slices evenly, then top with wilted spinach and grated Parmesan.

Roll It Up
Starting from the edge closest to you, tightly roll the dough into a log (like a jelly roll). Pinch the seam and ends to seal, then place seam-side down on the baking sheet. Tuck the ends under slightly.

Egg Wash & Season
Brush the entire surface with egg wash. Sprinkle the top with garlic powder and oregano.

Bake
Bake for 25–30 minutes, or until the crust is deeply golden and the filling is bubbling.

Finish & Serve
Remove from the oven and brush with olive oil or melted butter for a glossy finish. Let rest for 5 minutes, then slice into 1-inch rounds. Serve with warm marinara or more pepper jam on the side.