Baked Stromboli Recipe with Genoa Salami for 6 Servings

Instructions:

1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper and sprinkle with a thin layer of cornmeal. Note: The cornmeal acts as a non stick agent and adds crunch.
2. On a lightly floured surface, roll the pizza dough into a 10x14 inch rectangle, ensuring even thickness throughout.
3. Layer the meats starting with salami, followed by ham and pepperoni, leaving a 1 inch border on all sides to create a moisture barrier. Note: This border is essential for a clean seal.
4. Top the meats with sliced provolone, shredded mozzarella, and the chopped roasted red peppers.
5. Carefully roll the dough tightly lengthwise. Pinch the seams and tuck the ends under to seal the fillings inside. Roll until firm and compact.
6. Whisk the egg and water to create an egg wash. Brush the entire surface of the dough with the mixture.
7. Sprinkle with oregano, garlic powder, and Parmesan cheese. Cut diagonal slits across the top until you can see the first layer of meat.
8. Bake for 25 minutes until the crust is deep golden brown and fragrant.
9. Let rest for 10 minutes before slicing and serving with marinara sauce. Note: Resting allows the cheese to set so it doesn't run out. Rolling the dough is where many people get nervous. Think of it like rolling a sleeping bag. You want it tight enough that there aren't big air pockets inside, but not so tight that you're stretching the dough to its breaking point. If the dough starts to snap back or feels too tight while rolling, let it sit for two minutes to relax the gluten, then continue. This patience is the difference between a beautiful loaf and a messy explosion.