Ham and Pepperoni Stromboli

Preheat your oven to 400°F (200°C).

Lightly flour a work surface. Unroll the refrigerated pizza dough and use a rolling pin to roll it out slightly larger.

Layer 6 slices of provolone cheese down the center of the dough, leaving a border on all sides.

Arrange the ham slices over the cheese, followed by the pepperoni slices.

Top with the remaining 6 slices of provolone cheese.

Brush the beaten egg wash along the exposed edges of the dough.

Fold one long side of the dough over the filling, then fold the other side over to overlap. Pinch the seams and ends to seal tightly.

Place the stromboli seam-side down on a foil-lined baking sheet.

Brush the entire top and sides of the stromboli with the remaining egg wash.

Using a sharp knife, cut several diagonal slits across the top for ventilation.

Sprinkle generously with everything bagel seasoning.

Bake at 400°F for about 40 minutes, or until the crust is deep golden brown.

Let the stromboli rest for a few minutes before slicing and serving with ranch dressing for dipping.