Homemade pizza dough or store bought ½ cup pizza sauce 1 cup mozzarella cheese 6 slices hot capicola 18 slices pizza pepperoni 1 large egg 1 tablespoon water
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. On a floured surface, roll dough into a 10x14 inch rectangle. Lightly flour the top of the dough to keep it from sticking to the rolling pin.
Spread pizza sauce on the top of the dough, leaving a 1.5 inch border around the outside. Top pizza sauce with mozzarella cheese.
Top with hot capicola and pepperoni slices. Whisk egg and water together in a small bowl. Brush egg wash around stromboli border. This will help the dough seal when you roll it. Roll stromboli from it's long end, folding in the two sides as you go.
Carefully transfer stromboli to the baking sheet, seam side down. Brush with egg wash and cut slits at the top of the stromboli so steam can escape. Bake for 25 minutes, or until the center of the stromboli is 200°F (93°F).
Remove from the oven and let it sit for 5 minutes before transferring to a cutting board and slicing. Store leftovers in the refrigerator for up to 1 week.