1-Getting started: mix the warm water, yeast, and sugar in a bowl and let it rest for 5 minutes until it gets bubbly this step wakes up the yeast and sets the foundation for your dough.

2-Next, add the olive oil, salt, and flour to the mixture; stir it together and mix on low speed for about 2 minutes. Then, knead the dough for 5 minutes until it’s soft and elastic, passing the windowpane test where you can stretch it thin without it tearing. Once done, place the dough in a greased bowl, cover it, and let it rise for 60-90 minutes until it doubles in size that’s when the magic happens.

3-Preheat your oven to 400°F and get your baking sheets ready for the next steps. Punch down the risen dough and divide it into two halves, then roll each one into a 10×16-inch rectangle on a floured surface. For instance, if your dough shrinks back, just cover it and let it rest for 10 minutes to relax it.

4-Assembling and Baking Your Stromboli: Now, spread the melted garlic-butter mixture over the dough, leaving a 1-inch border on three sides and a 3-inch border on one long side, and sprinkle on the parsley for extra flavor. Layer the meats and cheese over that buttered area, making sure to avoid the 3-inch gap to keep everything sealed tight. Brush the edges with the egg wash, then roll it tightly from the unfilled edge toward the gap, tucking in the ends as you go.

5-Final touches: Pinch the ends to seal and place it seam-side down on the baking sheet; give it another brush of egg wash and add any optional toppings like grated Parmesan. Cut 3-4 slits on top to let steam escape, then bake for 25 minutes until it’s golden and reaches an internal temperature of 200°F. Let it cool for 5 minutes before slicing, and serve it warm with pizza or marinara sauce for the full experience. Remember, the total prep time is about 2 hours including rising, with 25 minutes of cooking, so plan ahead for a tasty meal.