Ingredients
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1 (11 oz) tube refrigerated thin pizza crust
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1/2 (6 oz) pkg sliced pepperoni, divided
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1 (8 oz) bag finely shredded mozzarella, divided
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1/2 (16 oz) pkg frozen chopped spinach, thawed and squeezed dry, divided
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Cooking spray
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1/2 (24 oz) jar marinara sauce, warmed
Steps
1
Preheat oven to 400°F. Unroll the pizza dough onto parchment.
2
Arrange half of the pepperoni slices over dough in an even layer, leaving a ½-inch border. Sprinkle with half of the cheese and half of the spinach. Repeat layering with remaining pepperoni, cheese, and spinach.
3
Starting with the longest edge, roll up jelly-roll style into a log, tucking and pressing ends to seal. Transfer parchment and stromboli to rimmed sheet pan, positioning stromboli to be seam-side down. Coat top with cooking spray. With a sharp knife, cut 4–5 (2-inch) slits along top, spacing about 2 inches apart.
4
Bake 25–30 min., until golden brown on top and hot in the center. Let stand 5–10 min. before slicing. Serve with the marinara sauce.
