*Dust a piece of parchment paper well with flour and place your frozen bread dough on top. Leave at room temperature to thaw for around 1 ½ - 2 hours before you plan to assemble your stromboli! It should still be cool but soft enough to stretch.

Start by prepping your olive salad. Make this at least 40 minutes in advance so the flavors have time to marinate. You can even make it the night before!

Finely chop, then measure your olives, peppers, pepperoncini, and capers, and add them to a bowl

Add your minced garlic, vinegar, and seasonings. Stir and set aside for at least 30 minutes. Then, 10 minutes before you’re ready to assemble your stromboli, strain your olive mixture through a fine mesh strainer to remove any excess liquid (pressing down with a spoon every few minutes). It’s important to strain out as much liquid to prevent your stromboli from bursting when baking!

Preheat oven to 375°F and line two baking trays with parchment paper and dust each with flour

Combine your filling spices in a small bowl: oregano, basil, parsley, garlic powder, and black pepper

Once your dough is ready, place one dough on each baking tray before gently stretching each loaf to form a 6”x12” rectangle

Split your meats and cheeses in half, then sprinkle your mozzarella in an even layer along the dough, leaving a rim of dough as possible

Sprinkle half of your seasoning mixture evenly over the mozzarella, followed by a layer of your ham

Divide your olive mixture between the two loaves, and spoon it into a thinner line down the middle, over the ham mixture. Don’t spread this to the edges! You want at least an inch on each side of the olive mixture, where you can see the ham. This will prevent any excess liquid from escaping and making the dough soggy once baked

Cover the olive layer with your salami, then sprinkle over the rest of the spices, before finishing with a layer of your provolone

Gently pull the dough out from under the filling. Pulling the top and bottom out and over, before the long sides. Make sure to pinch the seams together well to close, then flip over and place the seam side of your loaves down on each baking tray

In a bowl, beat your egg with a splash of milk or water and brush over the top of your strombolis. Use a knife to score (not cut fully through!) a few diagonal slits every 2-3 inches across the top of each stromboli

Bake 35-40 minutes, rotating your pans and switching racks about 25 minutes into the bake, until puffed and browned (like a loaf of bread!)

Remove from oven and let cool at least 30 minutes before slicing