Chicken Stromboli

I had never tried something like this.  Words like Stramboli scare me.  It sounds difficult.  It sounds complicated.  However...it isn't.  Super easy, actually!  It uses ingredients that are common and I usually have in my house.  It is great.  And really good! The recipe is from Our Best Bites, but not the website.  I put the link to their website, but that is just because you can't go wrong with their recipes. The recipe, however, is from their cookbook.  Enjoy!

Chicken Stromboli
Recipe by Our Best Bites
1 refrigerated pizza crust
2 tsp. olive oil, divided
1 1/2 tsp. Italian seasoning
3 1/2 tbsp. canned Parmesan cheese, divided
1 1/2 c. shredded mozzarella cheese
2 c. loosely packed spinach leaves
8 oz. shredded, cooked chicken breasts (about 2 c.)
2 roma tomatoes, diced
Favorite pasta sauces for dipping
Preheat oven to the temperature indicated on the dough package.  Working on a floured surface, roll dough into a 12x15 inch rectangle.  Brush 1 1/2 tsp. olive oil over entire surface of crust.  Evenly sprinkle Italian seasoning and 2 tbsp. Parmesan on top.  Keeping remaining toppings one inch away from all edges, evenly spread the spinach leaves shredded chicken, and tomatoes over the dough.  Working from the long end of the rectangle, roll up from one end to the other (like a cinnamon roll).  Pinch seam shut and then pinch each end shut and tuck under toward seam.  Place seam-side down on a baking sheet sprayed lightly with nonstick spray.  Brush remaining 1/2 tsp. olive oil on top and sprinkle with remaining 1 1/2 tbsp. Parmesan cheese.  Gently cut 3 slits along the top of the Stromboli.   Bake in preheated oven for 15-20 minutes or until the top is golden brown.  Cool for 10-15 minutes before slicing into 1 inch slices.  Serve with marinara and/or Alfredo sauce for dipping.