Italian Stromboli

Instructions

1. Melt the butter in the microwave in short intervals until fully liquefied. Stir in the minced garlic, chopped parsley, and Parmesan cheese until evenly combined. Set the mixture aside; it will slightly thicken as it cools, making it easier to brush onto the dough later.
2. Line a baking sheet with parchment paper. This prevents sticking and makes it easier to transfer the Stromboli once baked.
3. Open the pizza crust and gently unroll it onto the prepared baking sheet. Stretch it with your hands until it nearly reaches the size of the pan, keeping it even so it rolls tightly without tearing. Avoid over-stretching, which can thin the dough too much in certain areas.
4. Begin layering the deli meats over the surface of the dough. Start with the ham slices, laying them flat and slightly overlapping. Follow with the Genoa salami, then place the sandwich pepperoni on top of that. Try to leave a small 1-inch border along one long side to help seal the roll easily.
5. Layer the provolone or mozzarella on top of the meats. If using shredded cheese, spread it evenly to avoid pockets that melt out or create gaps while rolling.