Prepare the Dough:

• Activate the yeast by dissolving it in warm water with a pinch of sugar. Let sit for 5 minutes until frothy.
• In a large bowl, combine flour, salt, olive oil, and the activated yeast mixture. Mix until a dough forms.
• Knead the dough for 5-7 minutes until smooth. Cover the dough and let it rise in a greased bowl for about 1 hour.

Prepare the Filling:

• While the dough is rising, shred the mozzarella, grate the Parmesan, and gather your pepperoni slices. In a small bowl, mix Italian seasoning and garlic powder to add flavor to the filling.

Roll Out the Dough:

• Punch down the dough and roll it out on a lightly floured surface into a rectangle (about 12 inches by 18 inches).

Add the Filling:

• Evenly spread shredded mozzarella and grated Parmesan on the dough. Layer with pepperoni slices and sprinkle with Italian seasoning and garlic powder.

Roll and Seal the Stromboli:

• Roll the dough tightly from one edge to the other, tucking in the sides as you go to keep the filling inside. Pinch the edges to seal the stromboli securely.

Apply the Egg Wash and Bake:

• Place the stromboli on a parchment-lined baking sheet. Whisk the egg and water together, then brush it over the top of the stromboli for a golden finish.
• Bake in a preheated 375°F (190°C) oven for 25-30 minutes, or until the crust is golden brown and crispy.

Slice and Serve:

• Let the stromboli cool for a few minutes before slicing it into thick pieces. Serve with marinara sauce or your favorite dipping sauce.