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 sheet to coat all over.

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, roughly chop sun-dried tomatoes until they are about the same size as the salami.

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 Italian cheese blend, sun-dried tomatoes, and salami (add some freshly cracked black pepper if you have it!), leaving a ½-inch border around edges.

Starting with one of the long sides, gently fold up a 1- to 2-inch portion of one of the dough rectangles. Repeat 2-3 times until dough forms a log. Arrange stromboli, seam sides 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, switching rack positions halfway through).

While strombolis bake, trim and thinly slice cucumber into rounds.

Once strombolis are done, remove from oven and let rest at least 2 minutes.

Meanwhile, in a large bowl, toss mixed greens and cucumber with as much dressing as you like; season with salt and pepper.

Halve strombolis crosswise and divide between plates. Serve with salad and marinara for dipping on the side.