Ingredients:

  • 1 pound (450g) store-bought pizza dough, thawed
  • 2 tablespoons olive oil, plus extra for greasing
  • 1/2 cup (120ml) marinara sauce
  • 4 ounces (115g) thinly sliced pepperoni
  • 4 ounces (115g) thinly sliced ham
  • 4 ounces (115g) thinly sliced salami
  • 8 ounces (225g) shredded mozzarella cheese
  • 4 ounces (115g) provolone cheese, thinly sliced
  • 1/4 cup (20g) grated Parmesan cheese
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1/4 cup (15g) fresh basil leaves, chopped
  • 1 large egg, beaten
  • 1 tablespoon milk or water
  • Sesame seeds for sprinkling (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Lightly grease the parchment paper with olive oil.
  2. On a lightly floured surface, roll out the pizza dough into a large rectangle, approximately 12x16 inches (30x40cm).
  3. Spread the marinara sauce evenly over the dough, leaving a 1-inch border around the edges.
  4. Layer the pepperoni, ham, and salami evenly over the sauce. Then, sprinkle with mozzarella, provolone, and Parmesan cheeses. Add the Italian seasoning, garlic powder, and chopped basil.
  5. Starting from one long edge, tightly roll the dough up like a jelly roll. Pinch the seam to seal it well. Tuck the ends under to prevent the filling from oozing out.
  6. In a small bowl, whisk together the egg and milk (or water).
  7. Place the Stromboli seam-side down on the prepared baking sheet. Brush the top of the Stromboli with the egg wash. Using a sharp knife or pizza cutter, make 3-4 diagonal slits across the top of the Stromboli to allow steam to escape.
  8. Sprinkle with sesame seeds (if using). Bake for 25-30 minutes, or until golden brown and the cheese is melted and bubbly. The internal temperature should reach at least 165°F (74°C).
  9. Let the Stromboli cool for a few minutes before slicing and serving.