Italian Stromboli Stuffed Bread

In a small bowl, stir the yeast and sugar into the warm water, then let it sit for 5–10 minutes until it gets bubbly on top.

In a big bowl, mix the flour and salt, then pour in the yeast mixture and olive oil. Stir until it comes together into a shaggy dough.

Turn the dough out onto a floured counter and knead it by hand for 8–10 minutes, until it’s smooth and stretches easily.

Put the dough in a lightly oiled bowl, cover it with a towel, and let it rise in a warm spot for about 60–90 minutes, until it doubles in size.

While the dough rises, slice your meats, peppers, and onions thinly. In a small bowl, mix the minced garlic with the Italian seasoning.

Punch down the risen dough, then roll it out on a floured surface into a rectangle about 30 x 40 centimeters.

Layer the sliced pepperoni, salami, and ham over the dough, leaving a 2-centimeter border. Sprinkle on the mozzarella and Parmesan, then add the bell pepper and onion slices if you like. Scatter the garlic-seasoning mix evenly on top.

Starting from one of the long sides, roll the dough up tightly into a log, pinching the edges and ends to seal it completely.

Place the log seam-side down on a parchment-lined baking sheet, cover it loosely, and let it sit while you preheat the oven.

Whisk the egg with a little water, then brush it all over the surface of the rolled dough. With a sharp knife, make a few shallow diagonal cuts to let the steam escape.

Bake at 200°C for 25–30 minutes, until it’s deep golden brown and cooked through.

Let it cool for 5–10 minutes, then slice it up and serve warm with marinara sauce for dipping.