• Adjust rack to middle position (middle and bottom racks for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Halve, core, and thinly slice bell pepper into strips. Peel and mince or grate garlic.

• Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper; cook, stirring occasionally, until tender, 4-6 minutes. • Add sausage* to pan with bell pepper; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Carefully drain any excess grease from pan. Pat chicken dry with paper towels and season with salt and pepper. Cook through this step as instructed, swapping in chicken (no need to break up into pieces!) for sausage.

• Stir cream cheese, 1 tsp Tuscan Heat Spice (2 tsp for 4 servings; you’ll use more in the next step), and 1/4 cup water (1/2 cup for 4) into pan with sausage mixture. Cook, stirring, until most of the water has evaporated, 1-3 minutes. Season with salt and pepper. • Remove from heat.

• Place garlic, 1 TBSP butter (2 TBSP for 4 servings), and 1/2 tsp Tuscan Heat Spice (1 tsp for 4) in a medium, microwave-safe bowl. Microwave until butter has melted, 30 seconds; stir to combine. • Unroll pizza dough; separate sheets at dotted line. (TIP: Use a knife to separate cleanly.) Place on a lightly oiled baking sheet (2 baking sheets for 4); gently stretch each dough sheet into a 6-by-8-inch rectangle.

• Evenly sprinkle pizza dough with mozzarella, leaving a 1/2-inch space around edges. Top cheese with sausage and pepper mixture. • Gently roll up each dough rectangle, starting with one of the short sides, to form a log. Arrange stromboli logs, seam sides down, on baking sheet; pinch ends closed and tuck under each log.

• With a small sharp knife, gently cut three small, shallow diagonal slits along the top of each stromboli log. • Brush stromboli with garlic herb butter and season with salt and pepper. • Bake on middle rack until golden brown and crisp, 14-16 minutes (for 4 servings, bake on middle and bottom racks, swapping rack positions halfway through).

• Wash out bowl used for butter. When stromboli have 2 minutes left, place marinara sauce in bowl. Cover tightly with plastic wrap and microwave until warmed through, 30-45 seconds. • Transfer stromboli to a cutting board; slice crosswise into quarters. • Divide between plates. Serve with warm marinara on the side for dipping. Chicken is fully cooked when internal temperature reaches 165°.