Preheat and Prepare the Dough: First, preheat your oven to 200°C (180°C fan) and line a large baking tray with parchment paper. On a lightly floured surface, roll your pizza dough out into a large rectangle, roughly 30cm by 40cm.

Create the Flavour Base: Brush the dough with 1 tablespoon of olive oil, leaving a 2cm border around all the edges. Sprinkle the garlic powder and dried oregano evenly over the oiled surface.

Layer the Fillings: Spread the sun-dried tomato paste or passata thinly over the dough. Next, arrange the slices of Provolone cheese in an even layer. Follow this with the Genoa salami and then the prosciutto. Finally, scatter the grated Parmesan and fresh basil leaves, if using, over the top.

Roll the Stromboli: Starting from one of the long edges, tightly roll the dough into a log. What works best for me is to tuck in the short ends about halfway through the roll to completely encase the filling. This prevents any cheese from escaping during baking.

Seal and Transfer: Pinch the seam firmly to seal it shut. Carefully transfer the stromboli to your prepared baking tray, placing it seam-side down.

Prepare for Baking: Brush the entire surface of the log with the beaten egg. This will give it a beautiful, shiny, golden crust. Using a sharp knife, cut 3-4 shallow diagonal slits across the top to allow steam to escape. Sprinkle with sesame or poppy seeds if you like.

Bake to Perfection: Bake in the preheated oven for 20-25 minutes, or until the crust is a deep golden brown and sounds hollow when you tap it. The cheese should be bubbling out of the slits just a little.

Rest and Serve: Remove the Stromboli from the oven and let it rest on the baking tray for at least 10 minutes before slicing. This is a vital step! It allows the fillings to set, making it much easier to slice. Cut into thick slices and serve warm.