Sausage & Pepperoni Stromboli

Arrange the pepperoni slices over the mozzarella, then sprinkle with 3/4 cup Parmesan cheese.

To seal the filling, gently fold in the short sides of the dough by about an inch. Starting from one long side, carefully roll the dough into a tight log, using the parchment paper to help guide it. Continue rolling until you reach the opposite end. Pinch the seam together firmly and place the stromboli seam-side down on the prepared baking pan.

Remove the stromboli from the oven and let it rest for 10 minutes before slicing. This allows the filling to set and prevents it from oozing out.

To check for doneness, you can test the center. If the dough isn't fully cooked, slice the stromboli in half and return it to the oven for an additional 5 to 8 minutes.