Classic Pepperoni Stromboli with Marinara Dipping Sauce

Remove dough ball from fridge 2 hours prior to using.

Stretch the dough by hand or roll out to a rectangle shape. Place parchment paper under the dough for easy rolling.

Begin by placing a thin layer of sauce onto the dough, leaving 3 inch open on all sides. Layer the ham, then pepperoni, and finally the mozzarella cheese onto the dough. Leave about 2 inch of space on all sides. Sprinkle half the grated cheese and the oregano on top of the mozzarella. Fold the stromboli over one time then tuck in the sides. With a wet pastry brush, brush the seam and roll with the parchment paper to form a log shape. Place the seam side down and center the stromboli on an oiled baking pan or on top of a parchment paper-lined pan.

Beat the egg and add a tablespoon of water to thin. Brush the egg onto the top of the stromboli. Cut slits approximately 1 inch apart into the top of the stromboli with a sharp knife. Sprinkle the sesame seeds and the remaining grated cheese on top.

Bake the stromboli on the middle rack for 20-25 minutes at 425°F or until golden and crisp.

Let the cooked stromboli sit for at least 10 minutes to solidify and make cutting easier. Serve with marinara dipping sauce.