First things first, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper—it’ll make cleanup so much easier.

Take your pizza dough and roll it out on a lightly floured surface. Aim for a large rectangle, roughly the size of your baking sheet. Don’t worry if it’s not perfect—rustic shapes work just fine!

Spread a thin layer of marinara sauce over the dough, leaving about an inch border around the edges. Then, layer the mozzarella, provolone, pepperoni, salami, and ham. The combination of meats and cheeses creates an irresistible filling.

Here’s the fun part: starting from one long side, roll the dough tightly like a jelly roll. When you reach the end, pinch the seam to seal it. Tuck the ends under so the filling stays put. Place the stromboli seam-side down on the prepared baking sheet.

Brush the top with the beaten egg to give it that golden, shiny finish. Sprinkle with Italian seasoning and grated Parmesan. It’s already smelling amazing, isn’t it?

Pop your stromboli in the oven and bake for 25-30 minutes. You’ll know it’s ready when it’s golden brown and the cheese is bubbling slightly at the edges.

Let your stromboli cool for a few minutes before slicing. Trust me, I’ve learned the hard way that cutting it too soon makes the cheese ooze out everywhere. Patience pays off here!

Garnish with fresh parsley and serve with extra marinara sauce for dipping. Each slice is like a little bundle of cheesy, meaty joy. Perfect for sharing…or not. No judgment if you keep it all to yourself!