Italian Stromboli Stuffed Bread

Dissolve the yeast and sugar in the warm water in a small bowl. Allow to stand for 5–10 minutes until the surface becomes frothy.

In a large mixing bowl, combine the flour and salt. Pour in the yeast mixture and olive oil. Mix until a cohesive dough forms.

Transfer dough to a floured surface and knead by hand for 8–10 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl. Cover and set in a warm area for 60–90 minutes until doubled in volume.

While the dough rises, thinly slice all meats, peppers, and onions. Mix minced garlic with Italian seasoning in a small bowl.

Deflate the risen dough. On a floured surface, roll into a rectangle approximately 30 x 40 centimeters.

Arrange sliced pepperoni, salami, and ham evenly over the dough, leaving a 2-centimeter border. Sprinkle mozzarella and Parmesan cheese evenly, then distribute sliced bell pepper and onion if desired. Evenly scatter garlic-seasoning mixture over the top.

Starting from a long edge, tightly roll the dough into a log. Pinch edges and ends to seal completely.

Position the log seam-side down on a parchment-lined baking sheet. Lightly cover and let rest briefly while oven preheats.

Beat the egg with water. Brush the surface of the rolled dough with the egg wash. Using a sharp knife, make several shallow diagonal slashes to allow steam to escape.

Bake in a preheated oven at 200°C for 25–30 minutes, or until thoroughly golden and cooked through.

Remove from the oven and let cool for 5–10 minutes. Slice into portions and serve warm with marinara sauce.