• Preheat oven to 425°F.  Line a large rimmed baking sheet with foil and spray lightly with nonstick cooking spray.  Set aside.

Cook toppings

• In a skillet over MED HIGH heat, add a small drizzle of olive oil and brown Italian sausage, then drain and set aside.  In the leftover drippings in the skillet, cook green bell pepper and onion slices.  Cook about 3 minutes, then set aside.

Assemble stromboli

• Roll pizza dough out into a large rectangle, roughly 10x15".
• Spread pizza sauce evenly over the dough, leaving a 1.5” border along all the edges.
• Top with half the mozzarella and half the Parmesan, pepperoni slices, salami slices, capicola slices, mushrooms, cooked Italian sausage, cooked onion and green pepper, and green olives.
• Top with remaining mozzarella and Parmesan cheeses.

Egg wash

• Combine egg and splash of water, beating until combined. Brush a bit of the egg wash over the un-sauced border of the dough.

Roll up stromboli

• Starting with a long edge of the stromboli, roll up into a log shape, pinching in the sides as you roll, so you have a long log, approximately 15 inches long.  If the dough is too sticky, dust your hands with flour.

Bake

• Carefully transfer stromboli to prepared baking sheet and brush the entire top of the stromboli with the rest of the beaten egg.  Sprinkle the top with 1/4 tsp garlic powder, 1/4 tsp Italian seasoning, and 1/4 cup Parmesan cheese.
• Using a sharp knife make a couple of roughly 2 inch long diagonal slits in the top of the stromboli, then bake in preheated oven for 25 minutes, or until center of the stromboli is at least 200°F with an instant read thermometer.
• Let rest for 5-10 minutes, then slice and serve with additional pizza or marinara sauce if desired.