In a large mixing bowl, combine all-purpose flour, active dry yeast, warm water, olive oil, and salt. Mix until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic.

Shape the dough into a ball, place it in a greased bowl, cover, and let rise for 1 hour until doubled.

Thinly slice the onions and cook in a skillet over low heat with a splash of olive oil for about 25 minutes until caramelized.

Sauté fresh spinach and minced garlic in another pan over medium heat for about 3-4 minutes until wilted.

Punch down the dough, roll it out into a rectangle, spread marinara sauce, layer caramelized onions and spinach, then roll tightly.

Cut the log into 2-inch pieces, place seam-side down in a greased dish, cover, and let rise for another 15-20 minutes.

Preheat oven to 375°F (190°C) and bake rolls for about 30 minutes until golden brown.

Let them cool slightly in the dish, then serve warm with additional marinara for dipping.