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Recipe: Cheddar Jalapeno Stromboli

Ingredients for Cheddar Jalapeño Stromboli

Store bought pizza or bread dough

(1) bag Sargento shredded sharp cheddar cheese

(4) slices of Sargento provolone

(1) half box of Organic Girl baby spinach

(2) cloves garlic, chopped fine

(½) white onion, sliced thin

(1) diced shallot

(1.5) jalapeños diced

(2) eggs (used for brushing edge of dough)

Garlic Gold

Olive oil


  • Preheat oven 350 Degrees

  • Olive oil sheet pan so dough does not stick.

  • Place store bought dough onto sheet pan and cover with clean kitchen towel, let rise for 20 minutes.

  • Sauté garlic, onion and shallots in olive oil, when onions are half way cooked, pull from pan

  • Add Organic Girl Spinach and sauté in same pan used to sauté onion mixture

  • Once dough has risen, use hands to flatten and stretch dough across the sheet pan (do best to keep dough in rectangular form)

  • Spread Sargento shredded cheddar cheese across dough (leave about ½ inch of dough uncovered to make easier to form Stromboli)

  • Place Sargento sliced provolone on top of cheddar

  • Place onion mixture and sautéed spinach mixture on top of cheese

  • Place diced jalapeños on top of onion and spinach mixture

  • Sprinkle with Garlic Gold Nuggets

  • Using a pastry brush, paint egg wash across the top border of dough

  • Roll the dough into a log, fold right and left sides in to create seal

  • Roll Stromboli over seam-side down

  • Brush the top with tablespoon olive oil and sprinkle with Garlic Gold Nuggets

  • Bake 30-35 minutes until dough is cooked through and golden brown


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