Preparation

• Preheat oven to 400°F.
• Divide the pizza dough into two equal sections. Let rest at room temperature until pliable.
• Use your fingers or a rolling pin to roll each dough portion into a rectangle about 9 inches by 14 inches.
• Sprinkle ⅓ cup of mozzarella cheese down the center of each rectangle, leaving 1 to 2 inches of space on all sides.
• Layer with Genoa salame, pepperoni, and Italian sausage.
• Top with another ⅓ cup of mozzarella cheese, a spoonful of fire-roasted diced tomatoes, and 1 tablespoon each of parsley and basil.
• Sprinkle the remaining ⅓ cup of mozzarella on each stromboli.
• Fold in the short sides, then roll up tightly from the long edge to form a log. Keep everything compact to avoid gaps.
• Place the stromboli seam-side down on a baking sheet lined with parchment paper.
• In a small bowl, whisk the egg with 1 tablespoon of water. Brush the mixture over each stromboli. Cut several shallow slits across the top to allow steam to escape.
• Bake for 20 to 25 minutes, or until deep golden brown.
• Brush the tops with olive oil and sprinkle with parmesan cheese and additional herbs if desired. Slice into 2-inch sections and serve hot with marinara sauce on the side.