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1 pound store-bought pizza dough

¼ cup bench flour

1 cup Silver Palate pizza sauce, plus more for serving

¼ pound sopressata

¼ pound spicy salami

1/2 pound grated mozzarella, low moisture

¼ cup sliced, roasted peppers

¼ cup basil leaves

1 egg whisked with 1 tablespoon water

Red pepper flakes for garnish

Parmesan for garnish

Remove the pizza dough from the fridge and let come to room temperature while you prep the other ingredients. 

Preheat the oven to 375 degrees F

Flour a work surface or cutting board and roll the dough out to a ¼ inch thick rectangle. Spread the sauce over the dough leaving a ½ inch border around the edges. Top with the salami and soprasata and sprinkle with the cheeses. Top with the peppers and basil and brush the border with the egg wash

Fold in the sides of the dough and then roll the dough from the bottom up and seal with a little more egg wash. Place the Stromboli onto a parchment lined baking sheet and brush to top with more egg wash and sprinkle with the red pepper flakes.

Bake in the oven for 25-30 minutes until golden brown and puffed. Remove from the oven and let rest for about 5 minutes before slicing. Slice and garnish with a little parm and more red pepper flake if desired. Serve with a bowl of warm pizza sauce for dipping.