Cup of Yum
1. Preheat oven to 425°F.  Line a large rimmed baking sheet with foil and spray lightly with nonstick cooking spray.  Set aside.

Cook toppings

Cup of Yum
1. In a skillet over MED HIGH heat, add a small drizzle of olive oil and brown Italian sausage, then drain and set aside.  In the leftover drippings in the skillet, cook green bell pepper and onion slices.  Cook about 3 minutes, then set aside.

Assemble stromboli

1. Roll pizza dough out into a large rectangle, roughly 10x15".
2. Spread pizza sauce evenly over the dough, leaving a 1.5” border along all the edges.
3. Top with half the mozzarella and half the Parmesan, pepperoni slices, salami slices, capicola slices, mushrooms, cooked Italian sausage, cooked onion and green pepper, and green olives.
4. Top with remaining mozzarella and Parmesan cheeses.

Egg wash

1. Combine egg and splash of water, beating until combined. Brush a bit of the egg wash over the un-sauced border of the dough.

Roll up stromboli

1. Starting with a long edge of the stromboli, roll up into a log shape, pinching in the sides as you roll, so you have a long log, approximately 15 inches long.  If the dough is too sticky, dust your hands with flour.

Bake

1. Carefully transfer stromboli to prepared baking sheet and brush the entire top of the stromboli with the rest of the beaten egg.  Sprinkle the top with 1/4 tsp garlic powder, 1/4 tsp Italian seasoning, and 1/4 cup Parmesan cheese.
2. Using a sharp knife make a couple of roughly 2 inch long diagonal slits in the top of the stromboli, then bake in preheated oven for 25 minutes, or until center of the stromboli is at least 200°F with an instant read thermometer.
3. Let rest for 5-10 minutes, then slice and serve with additional pizza or marinara sauce if desired.