How to make Stromboli

0 Preheat to 400℉.
1 Line a baking sheet with parchment paper. Spritz with nonstick baking spray.
2 Spread [wprm-ingredient text="13.8 oz. pizza dough" uid="0"] onto the lined baking sheet, and spread into a 14” x 10” rectangle.
3 Line the dough with [wprm-ingredient text="4 oz. pepperoni" uid="1"], leaving 1-2” between the final pepperoni and the exterior long edge. (This will make rolling easier.)
4 Slather [wprm-ingredient text="¼ cup pizza sauce" uid="2"] onto the pepperoni.
5 Sprinkle on [wprm-ingredient text="8 oz. shredded mozzarella cheese" uid="3"]. Finish with [wprm-ingredient text="4 oz. provolone cheese slices" uid="4"].
6 Brush egg wash (made from [wprm-ingredient text="1 egg" uid="6"]) along the edges of the pizza dough. This will help seal it as it bakes.
7 Roll up like a cinnamon roll. Start on a long side and roll it into a log, curling your hands around the dough to keep it all together. Fold in the short sides so the dough will seal, then continue rolling until you have a log. Seal the dough by pinching it together.
8 Flip the stromboli over so the seam side is faces down.
9 Brush egg wash on top. Sprinkle on [wprm-ingredient text="2-3 tablespoons grated parmesan cheese" uid="5"] and a [wprm-ingredient text="Pinch of Italian herbs" uid="7"].
10 Cut 4-5 slices in the top as vents, then pop into the hot oven.
11 Bake for 20-25 minutes, or until crispy and golden brown.
12 Let cool for 15-20 minutes, or until the stromboli isn’t piping hot.
13 Slice into rounds, and enjoy with additional pizza sauce.