Meatless Italian Stromboli, sort of

This is a corrupted Stromboli. You've been warned.

It doesn't use Italian dough, and instead, it relies on something I seldom use: canned dough from the refrigerator aisle at the grocery store. However, in a moment of weakness, I bought some, and I've used it for various purposes throughout the month. It performed wonderfully here.

Zucchini Stromboli

What You Need:

• 1 can crescent roll dough
• 1 tsp olive oil
• 1 tsp minced garlic
• 1 tsp minced fresh basil
• 1 cup shredded zucchini
• 1 cup shredded mozzarella cheese
• a sprinkling of sea salt
• 1 beaten egg

How it's Done:

1. Preheat your oven to 375 degrees.
2. Carefully roll out the crescent dough into a rectangle on a sheet of parchment. Pat together all the seams, being sure no seam is visible before moving on.
3. Spread the dough with the olive oil, the garlic, and the basil. Now, spread the zucchini and mozzarella over the dough evenly, and sprinkle with salt.
4. Fold the longest edges in, then fold one short end in. Now, roll up very tightly, jelly-roll style. Double-check that all the seams are secure.
5. Brush the dough with the beaten egg.
6. Bake for 30 minutes. Remove and let stand ten minutes before slicing and serving.