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Ingredients:

• 1 and 1/3 cups warm water (between 100-110°F)
• 2 and 1/4 tsp instant or active-dry yeast (1 standard packet)
• 1 tbsp granulated sugar
• 2 tbsp olive oil
• 1 tsp salt
• 3 and 1/2 cups all-purpose flour, plus more for hands and work surface
• 3 tbsp unsalted butter, melted
• 2 garlic cloves, minced (or 1/2 teaspoon garlic powder)
• 2 tsp chopped fresh parsley (or 1 teaspoon dried)
• 1 pound thinly sliced meats such as Italian cold cuts, deli ham, or large pepperoni slices
• 3/4–1 pound  cheese (about 3 cups shredded or about 16–20 slices deli cheese)
• Egg wash: 1 large egg beaten with 1 tbsp water
• Optional: fresh or dried parsley, flaky sea salt, and/or grated Parmesan

Instructions:

Step One: 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

Step Two: Add the olive oil, salt, and flour. Beat on low speed for 2 minutes

Step Three: : 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. If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise

Step Four: Lightly grease a large bowl with oil or nonstick spray—just use the same bowl you used for the dough. 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

Step Five: Preheat the oven to 400°F (204°). Line 2 large baking sheets with parchment paper 

Step Six: When the dough is risen, punch it down to release the air and divide it in half. On a lightly floured work surface using a lightly floured rolling pin, roll each portion of dough into a 10×16-inch rectangle

Step Seven:  Mix the melted butter and garlic together. Using a pastry brush or the back of a spoon, spread the garlic butter evenly over each rectangle. Sprinkle each with parsley. rrange a layer of sliced meats onto each dough rectangle, usually about 8–10 overlapping slices on each, depending on the size of your slices. Add a layer of cheese. Repeat with more meat and cheese until all is used—about 1/2 pound meat and 1/2 pound cheese per stromboli

Step Eight: Slowly roll each into a tight 16-inch log, folding in the two ends as you roll

Step Nine: Carefully transfer each stromboli to a prepared baking sheet. Pinch or tuck in the ends to seal. Brush the top of each stromboli with egg wash and, if using, sprinkle on the optional toppings. Using a sharp knife, cut 3–4 slits into the tops of each, which helps steam escape. At this point, you can either bake or cover the shaped stromboli tightly and refrigerate for up to 8 hours

Step Ten: Bake for about 25 minutes or until the crust is golden brown. Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a cutting board and slicing. Serve with hot marinara