Classic Stromboli Recipe

Roll the room-temperature pizza dough out on a piece of parchment paper into a large rectangle approximately 12 by 14 inches. Transfer the parchment paper along with the dough onto a baking sheet to prepare for assembly.

Evenly spread ½ cup of pizza sauce over the dough surface, leaving a 2-inch border around all edges free of sauce. Sprinkle 1 ½ cups of shredded mozzarella cheese evenly over the sauce layer, ensuring full coverage.

Layer the 10-12 slices of salami, 12 slices of deli ham, and 12-13 slices of pepperoni evenly on top of the cheese. Distribute the meats so they cover the surface evenly for a balanced flavor in every bite.

Brush the 2-inch border edges of the dough with beaten egg to help seal. Starting from one long edge, carefully roll the dough tightly up like a jelly roll. Once rolled, pinch the edges firmly together and tuck the seams under the stromboli to secure the filling inside during baking.

Using the remaining beaten egg, brush the entire top surface of the stromboli for a shiny, golden finish. Sprinkle 2 tablespoons of grated Parmesan cheese and ¼ teaspoon garlic powder evenly over the top for additional flavor and aroma.

Gently make shallow diagonal cuts about every 2 inches across the top of the stromboli with a sharp knife. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes until the top is nicely golden brown and the bottom is cooked through and firm.

Allow the stromboli to cool for a few minutes out of the oven before slicing. Using a sharp serrated knife, cut into 8-10 equal slices. Garnish the slices with fresh chopped parsley and serve warm with extra pizza sauce on the side for dipping.