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 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, heat a drizzle of oil in large pan over medium-high heat. Add beef*; season with half the thyme (all for 4 servings), salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-5 minutes.

Turn off heat. Stir in roasted onion and garlic spread and half the garlic powder (you’ll use the rest later) until everything is evenly coated.

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 following 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 mixture.

Starting with a long side, 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.)

Meanwhile, quarter lemon.

In a small bowl, stir together mayonnaise, mustard, remaining garlic powder, a squeeze of lemon juice, and a pinch of salt. Taste and season with additional lemon juice or salt if desired.

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

Halve strombolis crosswise. Divide between plates and serve with lemon-garlic aioli on the side for dipping.