• Thaw dough overnight in the fridge, or for two hours on the counter.  For best results, get the doughball to room temperature before use.  For tips and tricks, visit the FAQ section.

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• Preheat oven to 425F.

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• In a medium fry pan, cook mushrooms, onion, garlic with some salt and pepper.  Cook until liquid from mushrooms is gone.

• Roll dough out into a 12x6 inch rectangle.

• Sprinkle mozzarella lengthwise down the middle of the dough.  Layer spinach and mushroom veggie mix on top of the cheese.

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• Fold the dough over to enclose the stromboli mix, pinch the seams, and flip the stromboli over and lay on the pan.  Cut slits into the top with a knife for ventilation.

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• Bake for 20 minutes, serve warm.