Cheesy Veggie Stromboli with Spinach and Tomatoes

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.

Combine the Kalamata Olives (1/2 cup), Sun-Dried Tomatoes in Olive Oil (5) and Oil (1 Tbsp) in a food processor and pulse until the mixture forms a rough paste.

Lightly flour a work surface and rolling pin. Roll Pizza Dough (1 lb) into a 14x10-inch rectangle. Spread with olive mixture, leaving a 1-inch border around the dough edges on all sides.

Top mixture with overlapping Provolone Cheese (12 slices). Add the Frozen Spinach (2 cups) in an even layer. Finally, add the Roasted Red Pepper Strips (2 cups) in a single layer, long sides parallel to the long sides of the dough rectangle.

Fold 1 inch of the dough over the filling on the short sides of the rectangle. Fold the long ends over the filling, pinching the dough together at the corners. Roll the dough, starting at one of the long ends, as tightly as possible. Before roll is done, brush the border lightly with Eggland's Best Classic Egg (1) and pinch the seam to seal.

Transfer the roll, seam side down, to the prepared baking sheet. Bake 30 minutes, until the bread is golden and sounds hollow when tapped.

Loosen the bottom of stromboli from the foil with a spatula. Transfer to a cutting board and let cool.