Stromboli

Preheat oven to 500 degrees.

Using a rolling pin, roll the dough of one loaf into an approximate 9 X 13-inch rectangle. Spread 1/3 cup of pizza sauce over the dough, making sure you leave about ½ inch of around the edges plain. You’ll need the dough to stick together at the edges to roll it and pinch it. Layer the with pepperoni and salami. Fold in the sides and tuck and roll the loaf.

Place the stromboli, with the seam side down on a greased baking sheet or parchment lined sheet.

Whisk the egg and water together in a small bowl. Using a pastry brush, brush the outside of the dough with egg wash. Be sure to brush the top and sides.

Using a paring knife, cut diagonal 2-inch slits on the top of the dough (this allows for venting).

Sprinkle with Parmesan cheese and Italian seasoning.

Bake for 10 minutes. Reduce heat to 375 degrees and bake for an additional 8-12 minutes or until golden brown. Let cool for 5 minutes. Cut into 2-3 inch pieces using a bread knife or pizza cutter. Serve immediately.