Loaded Italian Deli Meat Stromboli Ingredients 1. Pizza Dough – 1 lb 2. Pepperoni – 6 oz, thinly sliced 3. Deli Ham – 6 oz, thinly sliced 4. Salami – 6 oz, thinly sliced 5. Provolone Cheese – 6 oz, sliced 6. Mozzarella Cheese – 2 cups, shredded 7. Parmesan Cheese – 1/2 cup, finely grated 8. Pizza Sauce – 1 1/2 cups 9. Garlic – 3 cloves, minced 10. Unsalted Butter – 3 tbsp, melted 11. Italian Seasoning – 2 tsp 12. Dried Oregano – 1 tsp 13. Red Pepper Flakes – 1/2 tsp 14. Salt – 1/2 tsp 15. Black Pepper – 1/2 tsp 16. Fresh Parsley – 2 tbsp, finely chopped 17. Egg – 1 large, beaten 18. Olive Oil – 1 tbsp Recipe 1. Preheat the oven to 400°F and line a large baking sheet with parchment paper. Lightly brush the parchment with the olive oil. 2. In a small bowl, combine the melted butter, minced garlic, Italian seasoning, oregano, red pepper flakes, salt, black pepper, and 1 tablespoon of the fresh parsley. Set the garlic-herb butter aside. 3. Lightly flour a work surface and roll the pizza dough into a large rectangle approximately 12 by 18 inches, keeping the thickness even from edge to edge. 4. Brush a thin layer of the garlic-herb butter over the dough, leaving about a 1-inch border around all sides so the filling stays contained while rolling. 5. Spread 1 cup of pizza sauce over the dough, keeping the sauce inside the border. Sprinkle 1 cup of shredded mozzarella and 1/4 cup of Parmesan evenly over the sauce. 6. Layer the sliced ham, salami, and pepperoni evenly over the cheese. Arrange the meats in overlapping layers so every slice of the finished stromboli contains a generous amount of filling. 7. Add the sliced provolone over the deli meats, then sprinkle the remaining mozzarella and Parmesan over the top. 8. Starting from one long edge, roll the dough tightly over the filling, continuing to roll until you reach the opposite edge. Pinch the seam firmly closed and tuck both ends underneath. 9. Carefully transfer the stromboli seam-side down onto the prepared baking sheet. Brush the entire surface with the beaten egg for a glossy golden crust. 10. Use a sharp knife to cut 5 to 7 shallow diagonal slits across the top of the dough. These vents allow steam to escape while giving the finished stromboli its classic bakery-style appearance. 11. Bake for 25 to 30 minutes, rotating the baking sheet halfway through, until the crust is puffed, deeply golden, and crisp and the cheese inside is completely melted. 12. Remove the stromboli from the oven and immediately brush the hot crust with the remaining garlic-herb butter. Sprinkle the remaining fresh parsley over the top. 13. Let the stromboli rest for 10 to 15 minutes before slicing so the melted cheese and meat filling can settle instead of spilling out when cut. 14. Slice into thick pieces and serve warm with the remaining 1/2 cup of pizza sauce heated for dipping. Serve with a simple Italian salad, roasted vegetables, or crispy potato wedges. Follow for more easy and delicious recipes! - @noor2314aqf