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Preheat your oven to 375 degrees F.
Lightly flour a piece surface or a square of parchment paper. Roll your pizza dough into a rectangle.
Brush the highest of the dough with melted butter.
Sprinkle garlic over the highest.
Sprinkle the highest with 1/2 cup mozzarella cheese. Leave a 1-2 inch border around 1 long edge and therefore the two short ends.
Top with 12 slices of ham
on top of the ham Layer slices of Pepper jack cheese.
Layer salami on top of the Pepper jack.
Layer on the pepperoni.
Add another 1/2 cup mozzarella.
Sprinkle the last 1/2 cup mozzarella on top, then sprinkle with parsley.
Beat the egg with a fork. Add 1 tablespoon water. Use a brush to coat the three exposed edges of your Stromboli (short, short, and 1 long edge) with egg wash.
Carefully roll up the long fringe of your Stromboli, starting with the one edge that did not get the egg wash. Roll it tightly in order that it stays together.
Seal the seam with wet fingertips, then roll over the Stromboli in order that the seam is facing down. Seal the ends with wet fingers, folding the dough below if there's extra.
Making the Stromboli to a baking sheet.
Brush with extra egg wash. Whatever is most handy.
Sprinkle the Parmesan cheese with Stromboli, then sprinkle with black pepper. Use a pointy serrated knife to form shallow diagonal cuts on top of the Stromboli.
Bake at 375 for 25-30 minutes, until the highest is brown. If you're nervous that it isn't done, lift a foothold with a spatula and confirm rock bottom is brown.