Ingredients

• 1 (1 pound) loaf frozen bread dough, thawed
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons vegetable oil
• 2 egg yolks
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 5 slices pepperoni
• 5 slices Virginia baked ham
• 5 slices provolone cheese
• 2 teaspoons vegetable oil, or as needed
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped onion
• 1/4 cup sliced fresh mushrooms
• 2 egg whites
• 1 teaspoon grated Parmesan cheese
• 1/4 teaspoon Italian seasoning

Instructions

1. Place thawed bread dough in a bowl in a warm area and let rise until doubled in size, 30 to 60 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
3. Spread dough into a large rectangle on the prepared baking sheet.
4. Mix 2 tablespoons Parmesan cheese, 2 tablespoons vegetable oil, egg yolks, parsley, oregano, garlic powder, and black pepper together in a bowl; spread mixture onto dough. Top Parmesan mixture layer with pepperoni, ham, and provolone cheese.
5. Heat 2 teaspoons vegetable oil in a skillet over medium heat; cook and stir green bell pepper, onion, and mushrooms in the hot oil until tender, 5 to 10 minutes. Spoon mixture over provolone layer.
6. Roll dough around the filling and place stromboli, seam side-down, onto the baking sheet. Brush the top of stromboli with egg whites; sprinkle 1 teaspoon Parmesan cheese and Italian seasoning over stromboli.
7. Bake in the preheated oven until dough is golden brown, 30 to 40 minutes.