Preheat oven to 375ºF.

Spray a 10-inch Bundt pan with nonstick spray.

Unroll pizza dough and place on a sheet of parchment paper, short sides together, pinching the seams together in the center to form one piece.

Spread dough with the marinara sauce, avoiding the edges.

Evenly cover dough with fillings, again avoiding the edges.

Roll up lengthwise jelly roll style, folding a bit over and using the paper to help roll it along, without rolling the paper up in it.

Leaving the roll on the last edge of paper, lift the paper up with the roll rather than trying to pick up the roll alone and lower it into the Bundt pan, shimmying it off the last edge of paper.

Pinch the edges together into a doughnut shaped ring, gently massaging the stromboli to get the ends to meet or height to even out if needed.

Cut a couple of vent holes in the top of the dough as you might before baking a pie.

Bake at 375ºF. for 40-45 minutes or until nicely browned.

Cool in pan 10-15 minutes before turning out onto a platter or pizza pan.

Cut into slices and serve with extra marinara sauce, if desired.