The Famous Stromboli

1 whole wheat pizza dough
1/2 pound Applegate Farms provolone cheese
1/4 cup freshly grated Grana Padano parmigiano cheese
1/2 cup sundried tomatoes, finely chopped
1 cup portobello mushrooms, finely chopped
1 cup packed fresh baby spinach
1 cup broccoli florets, finely chopped
Italian seasonings
fresh ground black pepper
1 egg, whites separated, or avocado oil

Preheat oven to 450º F.  Roll out dough to size of a dish towel and lay out provolone, slightly overlapping slices.   Sprinkle a generous amount of seasonings and pepper before evenly laying out tomatoes, mushrooms and greens.  Begin to roll the end closest to you, taking care to tuck tightly with tips of the fingers each roll.  Place seam-side down on a parchment-lined baking sheet, pierce top with knife once on each end to allow air to circulate, and bake for 15 minutes.  Remove and brush with egg wash or avocado oil and return for an additional 20 minutes, or until top is golden brown.

*Special thanks to Lauren LeVeque for the original recipe and inspiration!