Step 1

Preheat oven to 400 degrees. Brush a rimmed baking sheet lightly with oil; set aside.

Step 2

On a lightly floured surface, roll the rough into a 12 by 10-inch rectangle, about 1/4 inch thick. Place the mozzarella and pepperoni over the dough, leaving a 1-inch border along the edges. Top with the Parmesan.

Step 3

Brush the edges of the dough with water. Starting from a long side, roll the dough tightly into a long cylinder, pressing the edges to seal. Transfer the stromboli to the prepared baking sheet, seam side down.

Step 4

Brush egg over the top and sprinkle with sesame seeds and kosher salt (if using). Cover the stromboli lightly with aluminum foil that has been sprayed with nonstick spray and bake for 25 minutes. Remove the foil and continue to bake until the crust is golden, about 10-15 minutes. Transfer the stromboli to a wire rack and let cool 5 minutes. Then slice into 2-inch pieces.

Step 5

After rolling the dough and toppings into stromboli, wrap the cylinder of dough in plastic wrap. You can refrigerate it for up to 24 hours at this point or continue to wrap in a layer of foil and freeze it.

Step 6

Let thaw in the refrigerator overnight. Then let it sit out for a few hours to come to room temperature before baking. Remove the foil and plastic wrap. Brush with egg and sprinkle with sesame seeds and Kosher salt. Bake as instructed above. (Extend the covered cooking time if the interior is not entirely thawed.)