Ingredients:

  • 1 lb pizza dough
  • 1 tbsp extra virgin olive oil
  • 2 tbsp cornmeal
  • 6 oz deli-sliced provolone cheese
  • 6 oz low-moisture mozzarella cheese, shredded
  • 4 oz Genoa salami, thinly sliced
  • 4 oz pepperoni, thinly sliced
  • 4 oz deli ham, thinly sliced
  • 1 large egg
  • 1 tbsp water
  • 1 tsp dried oregano
  • 0.5 tsp garlic powder
  • 2 tbsp grated Parmesan cheese

Instructions:

  1. Preheat your oven to 400°F (200°C). Take your 1 lb of pizza dough out of the fridge at least 30 minutes before you start. Cold dough is stubborn; it will shrink back every time you try to roll it.
  2. Dust your surface with a little flour and roll the dough into a large rectangle, roughly 10x14 inches. Transfer your dough to the baking sheet now.
  3. Lay the 6 oz of provolone slices across the dough, leaving a 1 inch border on all sides. This layer of provolone is your insurance policy against a soggy crust.
  4. Layer the 4 oz of ham, 4 oz of salami, and 4 oz of pepperoni on top of the provolone. I like to overlap them slightly like shingles on a roof. This ensures that every single slice of the finished Stromboli has a bit of everything. Sprinkle the 6 oz of shredded mozzarella evenly over the meat layers.
  5. Starting from the long side, roll the dough up tightly. You want to maintain a bit of tension so the fillings don't have large air gaps, but don't pull so hard that you tear the dough. When you reach the end, pinch the seam firmly and tuck the ends under.
  6. Whisk the egg and 1 tbsp water together. Brush this mixture generously over the entire roll, making sure to get the sides. Sprinkle the 1 tsp oregano, 0.5 tsp garlic powder, and 2 tbsp parmesan over the top.
  7. Use a sharp knife to cut 3 or 4 deep diagonal slits across the top. These vents are vital for letting steam out so the inside cooks through.
  8. Bake for 25 minutes until the crust is mahogany colored and sounds hollow when tapped.Let it rest for at least 10 minutes before slicing.