Lightly flour your workplace. Roll pizza dough into a rectangle about 12 x 14 inches. You can also roll it out onto a piece of parchment paper so you can put the paper straight into the oven without transferring the dough to a pan.

In a small bowl combine melted 1 Tbsp melted butter and minced garlic. Brush over the top of dough.

Sprinkle ½ c. mozzarella cheese on top of dough, leaving a 1-2 inches around one of the long edges and the two short ends.

Top the cheese with ham. Sprinkle with the another ½ c. Mozzarella cheese on top of ham. Next, add the pieces of salami and pepperoni. Sprinkle the rest of the cheese on top of the pepperoni.

In a small bowl beat the egg with a fork. Use a brush to coat the 3 exposed edges of the dough (where you left the cheese off, think short, short, long).

Next, carefully roll up the long edge of your stromboli jelly roll style. Start with the long edge that DOES NOT have the egg wash. Roll it tightly so it stays together. Seal the seam with wet fingertips. Then roll the stromboli so the seam is facing down. You may need to tuck the sides of the dough under so it’s sealed.

Transfer to baking sheet or pizza stone.

In a small bowl combine the remaining 2 Tbsp melted butter, garlic powder, parmesan cheese and chopped parsley. Brush the top of the stromboli with butter mixture. Using a sharp serrated knife make shallow diagonal cuts on top of stromboli every 2 inches.

Bake in preheated oven for 25-30 minutes or until the top is golden brown.

Remove from oven and let set 5 minutes. Using a serrated knife cut into 8 slices.

Serve with warm marinara sauce.