Stromboli Sandwich

Ingredients

• 1 pizza dough
• 1 tablespoon butter, melted
• 1 teaspoon garlic, minced
• 1 ½ cups mozzarella cheese, shredded (divided)
• 12 thin slices ham
• 4 ounces Pepper Jack cheese, sliced
• 15-17 salami slices
• 15 slices pepperoni
• 1/4 cup parsley, chopped fine (divided)
• 1 egg, beaten
• 2 tablespoons Parmesan cheese
• Cracked black pepper, to taste
• More chopped parsley, to garnish
• Marinara sauce, for dipping

Instructions

1. Preheat Oven:

   • Preheat your oven to 375°F (190°C).

2. Prepare the Dough:

   • Lightly flour a work surface or use a piece of parchment paper. Roll the pizza dough into a rectangle about 12 by 14 inches. If using parchment paper, you can transfer it directly to the oven.

3. Assemble the Stromboli:

   • Brush the top of the dough with melted butter and sprinkle with minced garlic.
   • Sprinkle 1/2 cup of shredded mozzarella cheese over the dough, leaving a 1-2 inch border along one long edge and both short ends.
   • Layer the ham slices, then the Pepper Jack cheese, followed by the salami slices.
   • Add another 1/2 cup of shredded mozzarella, followed by the pepperoni slices.
   • Sprinkle the remaining 1/2 cup of shredded mozzarella and 2 tablespoons of chopped parsley over the top.

4. Roll the Stromboli:

   • In a small bowl, beat the egg with 1 tablespoon of water to make an egg wash.
   • Brush the exposed edges of the dough (one long edge and both short ends) with the egg wash.
   • Carefully roll up the stromboli from the long edge without the egg wash, rolling tightly.
   • Seal the seam with wet fingertips and place the stromboli seam-side down on a baking sheet or pizza stone.
   • Seal the ends with wet fingers, folding any extra dough underneath.

5. Bake the Stromboli:

   • Brush the stromboli with the remaining melted butter or extra egg wash.
   • Sprinkle with Parmesan cheese and cracked black pepper.
   • Use a sharp serrated knife to make shallow diagonal slits on top of the stromboli.
   • Bake at 375°F (190°C) for 25-30 minutes until the top is golden brown. Check the bottom to ensure it is browned as well.

6. Serve:

   • Let the stromboli sit for a few minutes to cool slightly.
   • Use a sharp serrated knife to slice into 8-10 pieces.
   • Garnish with fresh parsley and serve with warm marinara sauce for dipping.