Italian Stromboli: A Savory, Stuffed Delight Perfect for Any Meal

In a small bowl, combine the warm water and sugar. Sprinkle the yeast over the water and let it sit for about 5 minutes, until it becomes foamy.
In a large mixing bowl, combine the flour and salt. Add the olive oil and the yeast mixture. Stir until a dough forms, then knead on a floured surface for about 5-7 minutes until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise for 1-1.5 hours or until doubled in size.
Prepare the Filling:

While the dough is rising, prepare your filling. Cook the Italian sausage in a skillet over medium heat, breaking it apart into small crumbles as it cooks. Once fully cooked, drain any excess fat and set it aside.
Mix the cooked sausage with the pepperoni, mozzarella, provolone, Parmesan, green bell pepper, onion, olives (if using), oregano, garlic powder, salt, and pepper in a large bowl. Set aside.
Assemble the Stromboli:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle, about 12×9 inches.
Spread the filling evenly across the center of the dough, leaving about an inch of space around the edges.
Carefully roll the dough up around the filling, sealing the edges by pinching them together. Place the rolled Stromboli seam-side down on the prepared baking sheet.
Brush the top of the Stromboli with the egg wash (beaten egg and water mixture) for a golden, shiny finish.
Bake the Stromboli:

Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly. If the top begins to brown too quickly, cover it loosely with aluminum foil.
Once baked, remove from the oven and allow it to cool for a few minutes before slicing.
Serve:

Slice the Stromboli into 1-inch wide pieces and serve with marinara sauce for dipping. Enjoy it warm for the best flavor and texture.
Serving and Storage Tips: