Cheese with a side of spinach

The kids had a Youth Group BBQ and while we could have gone in a mini date night - I had jars in the canner also a plan to make this stromboli. I wasn't sure if this was going to be a hit for the kids but it sure was for me! I found a package of pizza dough in the freezer to make this even easier. I tossed that in a bowl and at one point into the oven with the light on to hurry things along a bit. I mean sure it had freezer burn and it's clear I need to clean out my freezer since it was a happy surprise to find that in the freezer. I think this was a copycat recipe of some sort but I have no idea what the original was supposed to taste like, but I can tell you that this version was fantastic. It was great on reheat as well. This was a super easy delicious dinner.

Spinach Stromboli
For pizza dough:
2 cups plus 3 tablespoons all-purpose flour, extra for dusting
1 teaspoon sea salt
3/4 teaspoon active dry yeast
1 teaspoon olive oil
1 cup lukewarm water
For assembly:
1 lb. pizza dough
1/3 cup finely grated parmigiano cheese
4 cups whole milk mozzarella, grated
2 cups frozen chopped spinach, thawed
1/2 cup whole milk ricotta
4 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 egg yolk, beaten
1 tablespoon water
2 tablespoons sesame seeds
Olive oil, for drizzling
1 jar marinara sauce, warmed for serving

Mix the pizza dough in a stand mixer fitted with a dough hook starting with flour, salt, and yeast until combined. Add warm water and olive oil to the flour mixture and mix until a sticky dough forms. (7 - 10 minutes or until the dough doesn’t stick to the bottom)
Let dough proof in a greased bowl covered with a damp tea towel or plastic wrap for 1 hour in a warm place. Stretch and fold each corner once doubled in size and let proof for another hour. If using store-bought dough, let the dough come to room temperature for at least 1 - 2 hours.
Prep a sheet tray lined with parchment paper with olive oil and prepare your egg wash whisking together your egg yolk and water.
Mix your ricotta, garlic, chili flake, and squeezed spinach in a bowl, then season liberally with salt and pepper to taste. Set aside
Roll your 2nd proofed pizza dough out on a flour-dusted surface to a half-sheet tray-sized rectangle. Use more flour as needed to prevent sticking. Keep the dough moving.
Drizzle the middle of the rolled dough with olive oil, then sprinkle with parmesan cheese. Add all your grated mozzarella cheese over the parm, then spoon over your spinach mixture. Starting with the side of the dough closest to you, roll the dough over the fillings and pull the fillings together to make a nice tight roll. Roll away from you as you tighten the roll to form a nice thick cylinder.
Place the roll seam-side-down and brush with egg wash. Cut 45 ° slits all across the log and top with sesame seeds.
Baked at 450 °F on the lowest rack of the oven for 18 - 21 minutes or until golden.
Remove from the oven and brush with olive oil for glistening and softening the stromboli.
Place on a wire rack to cool for 5 - 10 minutes, then slice and serve with warm marinara to dip.