Italian stromboli delights with flaky homemade dough wrapped around layers of pepperoni, salami, ham, and melted cheese. Diced garlic and Italian herbs lift the flavor alongside a medley of peppers and onions, if desired. The dough is kneaded until pillowy, rolled out, loaded generously, then shaped into a tight log. After a glossy egg wash and quick bake, the crust turns golden and crisp. Let it cool briefly, then serve in thick slices with a side of warm, herbal marinara.
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