Preheat your oven to 375 degrees F.

Lightly flour a work surface or a square of parchment paper. Roll your pizza dough into a rectangle.

Brush the top of the dough with melted butter.

Sprinkle garlic over the top.

Sprinkle the top with 1/2 cup mozzarella cheese. Leave a 1-2 inch border around 1 long edge and the two short ends.

Top with 12 slices of ham

Layer slices of Pepper jack cheese on top of the ham.

Layer salami on top of the Pepper jack.

Add another 1/2 cup mozzarella.

Layer on the pepperoni.

Sprinkle the last 1/2 cup mozzarella on top, then sprinkle with parsley.

In a small bowl, beat the egg with a fork. Add 1 tablespoon water. Use a brush to coat the 3 exposed edges of your stromboli (short, short, and 1 long edge) with egg wash.

Carefully roll up the long edge of your stromboli, starting with the one edge that didn't get the egg wash. Roll it tightly so that it stays together.

Seal the seam with wet fingertips, then roll over the stromboli so that the seam is facing down. Seal the ends with wet fingers, folding the dough underneath if there is extra.

Transfer the stromboli to a baking sheet.

Brush with extra egg wash. Whatever is most handy.

Sprinkle the stromboli with Parmesan cheese, then sprinkle with black pepper. Use a sharp serrated knife to make shallow diagonal cuts on top of the stromboli.

Bake at 375 for 25-30 minutes, until the top is brown. If you are nervous that it's not done, lift an edge with a spatula and make sure the bottom is brown.

Sprinkle with fresh parsley and dip in warm marinara sauce to serve.