1. Prepare the Oven and Baking Sheet: Setting the Stage for Baking

1. Preheat Oven: Preheat your oven to the temperature specified on the refrigerated pizza crust package. This is usually around 400-425°F (200-220°C).
2. Line Baking Sheet: Line a large baking sheet with parchment paper. This will prevent the stromboli from sticking and make cleanup much easier.

2. Prepare the Garlic Butter Topping: A Flavorful Finish

1. Melt Butter: In a small bowl, melt 2 tablespoons of butter in the microwave or on the stovetop.
2. Add Garlic, Parsley, and Parmesan: Stir in the minced garlic, chopped parsley, and grated Parmesan cheese until well combined.
3. Set Aside: Set the garlic butter mixture aside for later use.

3. Prepare the Dough: Creating the Base

1. Unroll Dough: Carefully unroll the refrigerated pizza dough onto the prepared baking sheet lined with parchment paper.
2. Stretch Dough: Gently stretch the dough out with your hands or a rolling pin until it almost reaches the edges of the baking sheet, forming a large rectangle.

4. Layer the Fillings: Building the Stromboli’s Flavor Profile

1. Layer Ham: Arrange the deli ham slices in an even layer over the pizza dough, leaving a 1-inch border around the edges.
2. Layer Salami: Layer the Genoa salami slices over the ham.
3. Layer Pepperoni: Top the salami with the sandwich pepperoni slices, distributing them evenly.
4. Add Cheese: Arrange the provolone cheese (or mozzarella) slices over the pepperoni, creating the final layer of the filling.

5. Roll and Seal the Stromboli: Creating the Signature Shape

1. Roll Lengthwise: Starting from one long edge of the dough, carefully roll it up towards the opposite long edge, like a jelly roll. Use the parchment paper to help lift and guide the dough as you roll. Keep the roll as tight as possible without squeezing out the filling.
2. Seal Seam: Once rolled, pinch the long seam of the dough together to seal it closed.
3. Tuck Ends: Fold the ends of the dough under the body of the stromboli and pinch them to seal. This will help prevent the filling from leaking out during baking.
4. Position Seam-Down: Ensure the stromboli is placed on the baking sheet with the seam facing down.

6. Prepare for Baking: Adding the Topping and Vents

1. Score the Top: Using a sharp, serrated knife, make several diagonal slits (scores) across the top of the stromboli. These slits allow steam to escape during baking, preventing the stromboli from bursting and helping it cook evenly.
2. Brush with Topping: Brush the entire surface of the stromboli generously with the prepared garlic butter mixture.

7. Bake to Golden-Brown Perfection: Achieving a Crispy Crust and Melted Filling

1. Bake: Place the baking sheet in the preheated oven.
2. Baking Time: Bake the stromboli according to the instructions on the pizza dough package. Typically, this will be around 15-25 minutes.
   • Check for Doneness: The stromboli is done when the crust is a deep golden brown, and the cheese is melted and bubbly.

8. Cool and Serve: Enjoying Your Homemade Creation

1. Cool Slightly: Remove the baking sheet from the oven and let the stromboli cool for about 5-10 minutes before slicing. This allows the cheese to set slightly and makes it easier to slice.
2. Slice and Serve: Using a serrated knife, slice the stromboli into individual portions.
3. Serve with Marinara: Serve warm, with your favorite marinara sauce or red sauce on the side for dipping.