Ingredients:

  • 1 lb refrigerated pizza dough
  • 0.5 cup thick reduced marinara sauce
  • 2 cups low-moisture part-skim shredded mozzarella cheese
  • 0.5 cup finely diced bell peppers
  • 1 cup baby spinach, chiffonade
  • 2 tbsp minced red onion
  • 0.25 cup finely chopped mushrooms
  • 1 tsp Italian seasoning
  • 1 large egg
  • 1 tsp water
  • 2 tbsp freshly grated Parmesan cheese

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. Roll the 1 lb refrigerated pizza dough on a lightly floured surface into a large rectangle, roughly 12x15 inches.
  3. Spread 0.5 cup thick reduced marinara sauce over the dough, leaving a 1 inch border along the top long edge.
  4. Distribute 2 cups mozzarella cheese evenly over the sauce, followed by 1 tsp Italian seasoning.
  5. Layer the 0.5 cup bell peppers, 2 tbsp red onion, and 0.25 cup mushrooms over the cheese.
  6. Scatter the 1 cup baby spinach chiffonade on top until the surface is colorful and evenly covered.
  7. Roll the dough tightly starting from the long edge closest to you, moving toward the clean 1 inch border.
  8. Seal the seam by pinching the dough together tightly to prevent it from unfurling in the oven.
  9. Slice the log into 24 even rounds using a serrated knife.
  10. Brush each roll with the egg wash (1 egg + 1 tsp water) and sprinkle with 2 tbsp freshly grated Parmesan cheese.
  11. Bake for 18 minutes until the edges are deep golden and the cheese is bubbling.