Prepare: Preheat the oven to 375°F. Cover one or two large baking sheets with parchment paper. In a small bowl, whisk together the egg and 1 tablespoon water. Set aside.

Roll Out Dough: Divide the pizza dough in half. On a lightly floured surface, roll out one of the dough balls into a large rectangle, about 11x15 inches. Make sure a long edge is closest to you for easy rolling later. (Watch our video to see how.)

Toppings: Spread 1/4 cup of pizza sauce over the dough, leaving a 1 1/2 inch border on the long side that’s away from you. Leave at least 1/2 inch border on all other sides. Over the sauce, evenly distribute half the pepperoni, half the sausage (about 1 cup), and 1 1/2 cups mozzarella cheese. Sprinkle 1 tablespoon grated Parmesan cheese, 1/4 teaspoon Italian seasoning, and 1/8 teaspoon garlic powder over the top.

Roll Stromboli: Using a pastry brush, paint the short borders and long border that’s farthest from you with egg wash. Starting with the long end that’s close to you, slowly roll up the dough into a cylinder, pulling in the edges along the way to seal. (Watch our video to see how.)

Finish the Outside: Place the stromboli seam-side down on the prepared baking sheet. Using a pastry brush, brush the top and sides of the stromboli with egg wash. Optional: Sprinkle the top with a little Italian seasoning, garlic powder, and grated Parmesan cheese, to your preference. Cut 4 diagonal 1-inch slits across the top to allow steam to release. 

Prep 2nd Stromboli: Repeat Steps 2-5 and place the second stromboli on the second baking sheet or freeze it for later using the instructions below.

Cook: Bake until golden brown, about 25-30 minutes. If baking two at a time, rotate the pans halfway through baking. Remove from the oven and let stand for 10 minutes. (Note: Some of the cheese and grease may spill out. Just wipe up with a paper towel.)

Serve: Warm the remaining pizza sauce in a pot over medium- low heat or in the microwave (be sure to cover it to avoid splatters). Using a serrated knife, slice the stromboli into 1/2-inch slices and serve with ramekins of warm pizza sauce for dipping.

Freeze For Later: Prep the stromboli(s) through Step 6. Wrap in the parchment paper (to use when baking later) and then tightly in a few layers of plastic wrap or foil, squeezing out any air. Freeze.

Prepare From Frozen: Thaw completely in the refrigerator for about 24 hours. Place them on separate baking sheets on top of the parchment paper. Set out on the counter while preheating the oven to 375°F. Follow steps 7-6.