Classic Italian Stromboli

For the dough, in a large bowl, dissolve yeast in warm water. Stir in remaining dough ingredients and mix well. Form into a ball and place in a large greased bowl. Cover the bowl with a sheet of plastic wrap and allow dough to rise for 30–40 minutes. Punch down dough and roll into a 12×15 inch rectangle. Put the rectangle of dough onto a parchment paper lined baking sheet or pizza stone.

Preheat oven to 400°F.

For the filling, in a small bowl, combine mayonnaise, dressing, garlic and Italian seasoning. Spread mixture down center of the dough, about 4 inches wide. Sprinkle the top of the dressing mixture with onion, peppers, and black olives. Layer Canadian bacon and pepperoni over that and then top with cheeses (provolone, Swiss and mozzarella). Gently fold sides of dough up and over the top of the filling so that the sides overlap. Pinch seams together and fold ends of dough to seal.

Carefully turn over the stromboli so the top seam is on the bottom. (I used a piece of parchment paper for easier turning.) Brush the top with the beaten egg and sprinkle with Parmesan and parsley. Bake 30–35 minutes until golden brown. Let stand 10 minutes before slicing.