Egg wash(1 egg lightly beaten with 1 tablespoon water)
1 ½teaspoonssesame seeds
Optional, for serving: warm marinara or pizza sauce
Instructions
Preheat oven to 375°F. Line a baking sheet with parchment paper; set aside.
Unroll both cans of dough so that you have 2 large rectangles. Place dough with long sides together on the baking sheet, forming a 15 x 12-inch rectangle. Press edges together to seal.
Mix melted butter and garlic together. Brush in a 6-inch-wide strip down the center of the dough. Sprinkle with parsley. Arrange about half of the sliced meats in the same 6-inch-wide strip down the center of the dough. Top with about half of the Provolone and mozzarella. Repeat layers with remaining meats and cheeses. With a sharp knife or kitchen shears, make cuts 1 ½-inches apart on the long sides of the dough to within ½-inch of the filling.
To braid, lift the strips across the filling to meet in the center, twisting each strip once. Alternately cross the strips over the filling. Tuck the short ends under; press to seal. Brush the dough with the egg wash; sprinkle with sesame seeds.
Bake for 25 minutes, or until the crust is a deep golden brown. Cut crosswise into slices and serve.
If you like a thicker crescent braid with more filling, you can increase the meats and cheeses and stack them a bit higher.
The egg wash gives the dough a nice shiny, golden brown finish, so don't skip that step. You can omit the sesame seeds if you like.
Serve the stromboli with a side of marinara sauce or pizza sauce. Alternatively, you can spread marinara on the crescent dough in lieu of the garlic butter.