• 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.

• 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 (all for 4 servings). 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.

• While veggies cool, place ½ TBSP butter (1 TBSP for 4 servings) 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. (For 4, fully assemble the first two stromboli before starting on the second two so they all fit on the same baking sheet.)

• Spread mozzarella evenly across each piece of dough, leaving a ½-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 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.

• Transfer stromboli to a cutting board; slice crosswise into quarters. • Divide between plates. Serve with warm marinara on the side for dipping.