1. Preheat Oven and Prepare Dough:

• Preheat your oven to 375°F (190°C).
• Lightly flour your work surface or lay out a large piece of parchment paper.
• Roll out the pizza dough into a rectangle roughly 12 x 14 inches. If using parchment, rolling directly onto it makes transferring easier later.

2. Add Garlic Butter Base:

• In a small bowl, mix together 1 tablespoon of melted butter and the minced fresh garlic.
• Brush this garlic butter mixture evenly over the entire surface of the rolled-out dough.

3. Layer the Fillings:

• Sprinkle ½ cup of the shredded mozzarella cheese evenly over the garlic butter, leaving a 1 to 2-inch plain border along one of the long edges (this edge will be sealed last). Also leave small borders on the short edges.
• Layer the thin slices of ham over the cheese.
• Sprinkle another ½ cup of mozzarella cheese over the ham.
• Layer the salami slices, followed by the pepperoni slices.
• Sprinkle the remaining ½ cup of mozzarella cheese over the pepperoni.

4. Roll and Seal the Stromboli:

• In a small bowl, beat the egg. Brush this beaten egg wash along the exposed 1-2 inch border of dough on the long edge, and also along the short edges.
• Starting from the other long edge (the one without the egg wash), tightly roll the dough up jelly-roll style towards the egg-washed edge.
• Pinch the final seam firmly to seal it closed. Tuck the egg-washed short ends under the roll and pinch them sealed as well to prevent filling leakage.
• Place the stromboli seam-side down on the parchment paper (if used) or directly onto your baking sheet/pizza stone.

5. Add Topping and Vent:

• In another small bowl, combine the remaining 2 tablespoons of melted butter, the garlic powder, grated Parmesan cheese, and chopped fresh parsley. Stir well.
• Brush this Parmesan-herb butter mixture evenly over the entire top and sides of the stromboli roll.
• Using a sharp serrated knife, make several shallow diagonal cuts (vents) across the top of the stromboli, about 2 inches apart. This allows steam to escape during baking.

6. Bake:

• Carefully transfer the stromboli (on parchment, if used) to a baking sheet or pizza stone if not already on one.
• Bake for 25–30 minutes, or until the crust is deeply golden brown and cooked through.

7. Rest, Slice, and Serve:

• Allow the stromboli to cool on the baking sheet for about 5-10 minutes before slicing. This helps the cheese set slightly.
• Using a sharp serrated knife, slice the stromboli into 8 pieces (or desired thickness).
• Serve immediately with warm marinara sauce on the side for dipping.