Easy Italian Stromboli Recipe

Filled with italian meats and cheeses, this easy Italian Stromboli recipe is so simple to make. Baked until golden, it's perfect for an easy dinner or tailgate.
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1/4 cup flour, for rolling
▢1 1/2 pounds pizza dough, room temperature
▢1/4 lb sliced pepperoni
▢1/4 lb sliced capicola
▢1/4 lb sliced salami
▢1/4 lb sliced provolone
▢1 cup shredded mozzarella
▢1 tsp garlic powder
▢1 1/2 tsp pizza seasoning, divided
▢1 large egg, lightly beaten
▢1 tbsp grated parmesan
▢1 cup pizza sauce, for dipping

Preheat oven to 425˚F.
Lightly coat a baking sheet with cooking spray OR sprinkle with cornmeal. The cornmeal prevents sticking and adds great texture to the stromboli once cooked. (Don't do both.)
Lightly dust a work surface and roll the dough out to a large rectangle approximately 13×9 inches.
Layer the pepperoni on the dough leaving about 1/2 inch around the edge. Layer the provolone over the pepperoni and then top with the capicola. Sprinkle with the mozzarella and top with the salami.
Sprinkle with the garlic powder and 1 tsp of the Pizza Seasoning.
Roll the stromboli up jelly roll style. Tuck the ends inward and continue rolling until the stromboli is sealed.
Arrange the stromboli on the prepared baking sheet seam side down. Brush the top and sides with the eggwash. Sprinkle with the remaining Pizza Seasoning and parmesan.
Transfer to the oven and bake for 20-25 minutes until golden and crisp.
Rest the stromboli for 5-10 minutes before slicing. Serve with sauce for dipping.
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