Preheat oven to 400°F. Gather your ingredients so that you have everything close at hand on the counter or table.
Make the Dough
You’ll want to begin by making the dough. This is easy if you use a mixer with a kneading hook. In a large mixing bowl, combine the all-purpose flour, instant yeast, granulated sugar, and kosher salt. Add in the warm water and olive oil. Mix well.
Knead by machine or by hand on a floured surface for 5-7 minutes until dough is smooth and elastic. Place dough in a greased bowl. Cover and allow to rise for 30-40 minutes.
Prepare the Ingredients
While the dough is rising, prepare the ingredients. Using a Chef’s knife and cutting board, mince the sweet onion. Dice the bell pepper. Slice the black olives.
Slice the Provolone, Swiss, and Mozzarella cheese.Grate the Parmesan cheese.
Prepare the white sauce by mixing together the mayonnaise, creamy Italian dressing, minced garlic, and Italian seasoning in a small bowl.
Assemble the Stromboli
When you’re ready to assemble the stromboli, punch down the risen dough and place on a lightly floured surface. Lightly roll into a 12″ x 15″ rectangle.
Spread the creamy sauce mixture down center of dough, about 4″ wide. Sprinkle with prepared sweet onion, bell peppers, and black olives.
Layer Canadian bacon and pepperoni, and then top with cheese slices.
Gently fold sides of dough up and over to lap one side over the other. Pinch seams together and fold ends of dough to seal.
Laying a piece of parchment paper next to the Stromboli, carefully turn over so seam is on the bottom, and now setting directly on the parchment paper.
Using a knife or kitchen scissors, slice breathing holes on the top. Brush with egg and sprinkle with Parmesan cheese and parsley.
Bake in preheated oven for 30-35 minutes until golden brown. Let stand 10 minutes before slicing. Serves 4-6.
Notes
Wine Recommendation: Parducci True Grit Reserve Petite Sirah