Note: My cold cuts in this recipe were cut thick. If yours are thin, you can add additional slices. See notes for how many pounds of meat/cheese to use.
Preheat oven to 400 ° F.
Roll the dough into a 10 x 16-inch rectangle. Use a pastry brush to spread melted butter and garlic evenly over the surface.
For remaining toppings: Leave a 3-inch gap from the top of the rectangle (the wide side.) Leave a 1-inch gap around the remaining edges. (See screenshots in blog post.)
Use a pastry brush to spread a very light layer of pizza sauce evenly over the dough. Arrange the salami on top, followed by the provolone, pepperoni, and shredded mozzarella.
Brush the bare edges of the dough with the beaten egg (egg wash).
Carefully roll into a tight roll, keep the fillings in place with your fingers as needed, don’t let them roll forward. (My cold cuts basically fold in half while I roll the dough up.)
Tuck the outer edges underneath the roll to seal. Carefully transfer to a light, lined baking sheet.
Brush the top and sides with egg wash. Sprinkle with Parmesan cheese and parsley. Gently cut 4 thin slits at the top for airflow.
Bake for 25 minutes. Optional: For a browner top, brush 1 tablespoon of butter over the stromboli and bake for about 2 more minutes, or until desired color is obtained.
Let it rest for 5 minutes, then carefully transfer to a cutting board and slice. Serve with a side of warm pizza sauce/marinara for dipping!