Instructions

• Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes.
• Add the olive oil, salt, and flour. Beat on low speed for 2 minutes.
• Knead the dough: Keep the dough in the mixer (and switch to the dough hook if using the paddle) and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes.
• Rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with plastic wrap or a clean kitchen towel. Allow the dough to rise at room temperature for 60–90 minutes or until doubled in size.
• Preheat the oven to 400°F (204°). Line 2 large baking sheets with parchment paper or silicone baking mats.
• Shape the dough: When the dough is risen, punch it down to release the air and divide it in half. Roll each portion of dough into a 10×16-inch rectangle.
• Add fillings: Mix the melted butter and garlic together. Spread the garlic butter evenly over each rectangle. Layer on meats and cheeses, leaving a border.
• Brush the edges with egg wash, including the border at the top. Roll each into a tight log.
• Transfer each stromboli to a baking sheet. Brush the top with egg wash and sprinkle optional toppings. Cut 3–4 slits into the tops.
• Bake for about 25 minutes or until the crust is golden brown. Cool on the baking sheets for 5 minutes before slicing.
• Serve plain or with warm pizza/marinara sauce for dipping.
• Store leftovers in the refrigerator for up to 3 days.