Cheesy Pepperoni Stromboli

Ingredients

•   1 pound pizza dough, thawed if frozen

•     1/2 cup pizza sauce or marinara sauce, plus extra for dipping

•     1 1/2 cups shredded mozzarella cheese

•     1/2 cup sliced pepperoni

•     1/4 cup grated Parmesan cheese

•     1 tablespoon butter, melted

•     1 teaspoon minced garlic

•     1/2 teaspoon Italian seasoning

•     1 egg, beaten

•     1 tablespoon chopped fresh parsley

•     All-purpose flour, for dusting

Instructions

1. Start by preheating your oven to 400°F. Line a baking sheet with parchment paper so the stromboli does not stick and cleanup stays easy.Cheese subscription

2. Lightly dust your work surface with flour. Place the pizza dough on top and roll it into a large rectangle, about 10 x 14 inches. It does not have to be perfect, so do not worry if the edges look a little rustic.

3. Spread the pizza sauce down the center of the dough. Leave some space around the edges so the filling stays tucked inside while baking.

4. Sprinkle the mozzarella cheese over the sauce, then layer the pepperoni slices on top. Add the grated Parmesan for that extra salty, cheesy flavor.

5. Now, make diagonal cuts along both sides of the dough, keeping the filling in the center untouched. Fold the strips over the filling, alternating from one side to the other. This creates a pretty braided look and helps hold everything together.

6. In a small bowl, mix the melted butter with the minced garlic and Italian seasoning. Brush the top of the stromboli first with the beaten egg, then lightly brush it with the garlic butter mixture. This gives the crust a beautiful golden color and a delicious flavor.

7. Carefully transfer the stromboli to the prepared baking sheet. Bake for 20 to 25 minutes, or until the crust is golden brown and the cheese is bubbly inside.

8. Once it comes out of the oven, sprinkle chopped fresh parsley over the top while it is still warm. Let it rest for about 5 minutes before slicing so the filling has time to settle.

9. Serve with warm marinara sauce on the side for dipping.