Lemon-Cherry:
Filling: Spread with 5 tbsp. lemon curd. Sprinkle with 1 cup chopped dried tart cherries.
Topping: Drizzle with 1/4 cup confectioners’ sugar whisked with 1 tbsp. milk and 1/4 tsp lemon zest. Rub 2 tbsp. sugar with 1 tsp lemon zest; sprinkle on the buns.
Orange and Bacon:
Filling: Spread with 2/3 cup orange marmalade. Sprinkle with 1 lb. chopped cooked bacon.
Topping: Drizzle with 1/4 cup confectioners’ sugar whisked with 1 tbsp. pure maple syrup.

Stromboli:
Filling: Mix 2 tbsp. olive tapenade and 2 tbsp. olive oil; spread on the dough. Sprinkle with 1 1/4 cups shredded mozzarella and 1/2 cup chopped hot soppressata.
Topping: In a small saucepan over medium heat, cook 1 sliced garlic clove in 1/4 cup olive oil until browned, about 2 minutes. Drizzle the buns with the garlic oil.

Herb Garden:
Filling: In a food processor, blend 5 tbsp. olive oil with 3 tbsp. chopped fresh parsley; 2 tbsp. each chopped fresh chives, sage, and thyme; and 1 tbsp. chopped fresh rosemary. Season the filling with 2 tsp salt; spread on the dough.
Topping: Sprinkle with flaky sea salt.