Stromboli

Preheat the oven to 375 degrees F.

Grease a large baking sheet and set aside.

In a large skillet, cook the sausage over medium-high heat until browned.

Remove with a slotted spoon and drain well on paper towels. Discard all but 1 tablespoon of fat from the pan. Add the onions, bell peppers, and cook, stirring, until very soft, 4 to 5 minutes.

Add the garlic and Italian seasoning and cook, stirring, for 1 minute.

Remove from the heat and cool.

Roll out dough (do this twice) into a large rectangle, about 10 by 14 inches.

Spread half of the cooled sausage mixture across the dough leaving a 1-inch border.

Overlapping slightly, layer half of the ham, pepperoni, olives, provolone and mozzarella cheeses over the top.

Using a pastry brush, paint the border of 1 long edge with egg wash.

Starting at the opposite long end without egg wash, roll up the dough into a cylinder, pinching the edges to seal. Place on the prepared baking sheet and repeat with the remaining ingredients.

Brush the top of each stromboli with egg wash. Bake until nearly completely golden brown and starting to crisp, about 20 minutes.

Sprinkle each stromboli with Parmesan cheese and return to the oven until the cheese is melted and the dough is golden brown, about 5 minutes.

Remove from the oven and let stand 10 minutes. Slice thickly and serve.