Ingredients:

  • 1 lb pizza dough
  • 2 tbsp all-purpose flour
  • 1 tbsp extra virgin olive oil
  • 6 oz sliced provolone cheese
  • 6 oz fresh mozzarella, shredded and patted dry
  • 4 oz Genoa salami, thinly sliced
  • 4 oz pepperoni or spicy capicola
  • 4 oz honey ham or prosciutto cotto
  • 1/4 cup fresh banana peppers, drained
  • 1 large egg
  • 1 tsp water
  • 2 tbsp unsalted butter, melted
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tbsp grated Parmesan cheese

Instructions:

  1. Preheat your oven to 400°F (200°C). Line your baking sheet with parchment paper and lightly dust your clean counter with 2 tbsp of all purpose flour.
  2. Roll the pizza dough into a large rectangle, roughly 10x14 inches, maintaining a uniform thickness.
  3. Arrange the 6 oz of provolone cheese in a single layer, leaving a 1 inch border around all edges.
  4. Layer the 4 oz of ham, 4 oz of salami, and 4 oz of pepperoni over the provolone. Overlapping them slightly helps the roll stay together when sliced.
  5. Sprinkle the 6 oz of shredded mozzarella (ensure it's dry!) and the 1/4 cup of banana peppers over the meat.
  6. Starting from one of the long sides, carefully roll the dough into a tight log. Think of it like rolling a sleeping bag — you want it snug but don't squeeze so hard that the fillings squish out.
  7. Pinch the long seam shut and tuck the ends under. Transfer the roll to your prepared baking sheet, seam side down. Do this carefully to avoid tearing the dough.
  8. Use a sharp knife to cut 4 or 5 diagonal slits across the top, about 1 inch deep. This is vital for letting steam escape.
  9. Whisk the egg and 1 tsp of water, then brush the entire surface of the dough generously. Bake for 15 minutes until the crust begins to turn a light golden tan.
  10. While it bakes, mix the 2 tbsp melted butter, minced garlic, oregano, and Parmesan. Remove the stromboli briefly, brush with the garlic butter, and bake for another 5 minutes until deep golden brown and the cheese is sizzling through the vents.