Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.

Lightly coat a baking sheet (two baking sheets for 4) with a drizzle of olive oil. Remove pizza dough from packaging and roll dough balls on baking sheet to coat with oil.

Arrange dough balls on sheet at least 3 inches apart and cover with a clean kitchen towel; let rest at room temperature for 20 minutes.

While dough rests, heat a drizzle of oil in a large pan over medium-high heat. Add beef* and season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-5 minutes.

Stir in garlic powder and sweet soy glaze until beef is evenly coated. Turn off heat and set aside until ready to use in Step 4.

Once dough has rested 20 minutes, gently press and stretch each dough ball into a 6-by-8-inch rectangle. (The dough is stretchy and the shapes won’t be perfect—that’s OK!)

Cover with a clean kitchen towel and let rest 12 minutes more. (This will make the next step easier!)

Once dough has rested 12 minutes, evenly sprinkle each dough rectangle with mozzarella, leaving a ½-inch border around edges. Top with beef.

Gently fold up a 1- to 2-inch portion of one of the dough rectangles, starting with a long side. Repeat 2-3 times until dough forms a log. Place stromboli, seam side down, on baking sheet; pinch ends to close and tuck underneath. Repeat with remaining dough rectangle.

With a sharp knife, gently cut three small, shallow diagonal slits along the top of each stromboli.

Bake on middle rack until golden brown and crisp, 18-22 minutes (for 4 servings, bake on middle and top racks, swapping rack positions halfway through).

While strombolis bake, quarter lime.

In a small bowl, mix together mayonnaise, Sriracha, and as much lime juice as you like.

Once strombolis are done, let rest at least 2 minutes.

Halve strombolis crosswise and divide between plates. Serve with Sriracha-lime aioli on the side for dipping.