Creamy Tuna and Spinach Stromboli

PREP INSTRUCTIONS

1. Preheat the oven to 450°F (230°C) . Line a rimmed baking sheet with parchment paper and dust with flour. Roll or stretch the dough into rectangle, about 10 x 13 inches (25 x 33 cm) . Transfer the dough to the prepared pan.
2. Spread the tomato sauce in the centre, along the length of the dough. Sprinkle with half of the cheese. Scatter the tuna, spinach and mushrooms over this layer. Sprinkle with the remaining cheese.
3. Fold one side of the dough over the filling; brush with egg. Fold the other side over to overlap the dough. Pinch along the seam where folds meet to seal. Brush with additional egg; discard any remaining egg. Sprinkle dough with poppy seeds (if using) . Cut slashes into the dough at regular intervals, about 2-inches (5 cm) apart.
4. Bake for 20 minutes or until the stromboli is golden brown and the cheese is bubbling at the ends. Let stand for 10 minutes before slicing into portions. Makes 4 servings.
5. Tips:
   1. Deli pizza dough is easiest to work with when it is fresh so purchase the dough the day you plan to prepare the stromboli.
   2. The folded stromboli should look like a letter, folded in thirds and ready to stuff into an envelope.