In a large bowl, combine 1 cup of warm water, 2 tablespoons of sugar, and 2 teaspoons of active dry yeast. Let it sit for about 5-10 minutes until frothy.

Add 3 cups of all-purpose flour, 1 teaspoon of salt, and 2 tablespoons of olive oil. Mix until a dough forms and knead for about 5 minutes until smooth.

Cover and let rise in a warm place for 1 hour, or until doubled in size.

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add 2 cloves of minced garlic and sauté for about 1 minute until fragrant.

Toss in 2 cups of fresh spinach and cook until wilted, about 3-4 minutes. Stir in 1 cup of caramelized onions and season with salt and pepper.

Remove from heat and let the mixture cool.

Once the dough has risen, punch it down and transfer to a floured surface. Roll into a rectangle shape.

Spread about 1/2 cup of marinara sauce on the dough, leaving a small border. Distribute the filling across the sauce, roll tightly, and seal edges.

Preheat your oven to 350°F (175°C). Slice the rolled dough into 12 equal pieces and place them in a greased baking dish.

Cover the rolls with a towel and let them rise for another 30 minutes in a warm place.

Bake for 25-30 minutes, or until golden brown on top. Watch closely to achieve a crisp exterior.

After baking, let the rolls cool for 5-10 minutes before serving warm, with extra marinara sauce if desired.