Cheesy Spinach & Mushroom Stromboli

Ingredients

• 4.0 oz turkey pepperoni
• 1.0 clove garlic
• 5.0 oz spinach
• 0.5 tablespoon butter
• 0.5 cup mozzarella cheese
• 0.25 cup parmesan cheese
• 1.0 tablespoon cooking oil
• 1.0 tablespoon italian seasoning
• 5.0 oz marinara
• 7.0 oz thin crust pizza crust

Instructions

1. Step 1: Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Peel and mince or grate garlic.
2. Step 2: Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. Season with salt and pepper. Add another drizzle of oil, then stir in spinach (you may need to add spinach in batches). Cook, stirring, until spinach is slightly wilted, 1-2 minutes. Add garlic and half the Italian Seasoning. Cook, stirring, until spinach is wilted and garlic is fragrant, 1-2 minutes more. Season with salt and pepper. Transfer veggies to a medium bowl; let cool slightly.
3. Step 3: While veggies cool, place 1⁄2 TBSP butter in a small microwave-safe bowl. Microwave until butter has melted, 30 seconds. Remove pizza dough from tube and unroll onto a lightly oiled baking sheet. Slice in half at perforation and use your hands to stretch each piece into a 6-by-8-inch rectangle.
4. Step 4: Spread mozzarella evenly across each piece of dough, leaving a 1⁄2-inch border around edges. Top with veggies (draining first if needed) and Parmesan. Gently roll up each dough rectangle, starting with one of the short sides, to form a log. Arrange logs on sheet, seam sides down; pinch ends to close and tuck under each log. Brush stromboli with melted butter; lightly season with salt and pepper. Wash out bowl. Bake until deep golden brown and crisp, 14-16 minutes.
5. Step 5: When stromboli are almost done, place marinara in bowl used for butter; cover bowl tightly with plastic wrap. Microwave until sauce is warmed through, 30-45 seconds.
6. Step 6: Transfer stromboli to a cutting board; slice crosswise into quarters. Divide between plates. Serve with warm marinara on the side for dipping.