Cheesy Spinach & Mushroom Stromboli

• Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms; 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 (all for 4 servings). Cook, stirring, until spinach is fully wilted and garlic is fragrant, 1-2 minutes more. Season with salt and pepper. • Transfer to a medium bowl; let cool slightly.

• While veggies cool, place 1⁄2 TBSP butter (1 TBSP for 4 servings) in a small microwave-safe bowl. Microwave 30 seconds, or until melted. • Remove pizza dough from package; cut in half and place on an oiled baking sheet. Using your hands, gently stretch each piece into a 6-by-8-inch rectangle. (It helps to stretch the dough on the baking sheet.) (For 4, assemble the first two stromboli before starting on the second two so they all fit on the same baking sheet.) • TIP: If dough keeps retracting, allow to rest for a few minutes.

• Spread mozzarella evenly across each piece of dough, leaving a 1⁄2-inch empty border around all sides. 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 strombolli on sheet, seam sides down; pinch ends to close and tuck under each strombolli. • Brush strombolli with melted butter and sprinkle lightly with salt and pepper. Wash out bowl. • Bake on middle rack until deep golden brown and crisp, 14-16 minutes.

• 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.