Italian Stromboli

1. In a large mixing bowl, combine the all-purpose flour, active dry yeast, sugar, and salt. Stir to combine.
2. Gradually add the warm water and olive oil to the dry ingredients, mixing until a dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until the dough is smooth and elastic.
3. Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free place for 1-2 hours, or until doubled in size.
4. While the dough is rising, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
5. Once the dough has doubled in size, punch it down and transfer it to a lightly floured surface. Roll the dough out into a large rectangle, approximately 12×16 inches in size.
6. Spread the marinara sauce evenly over the surface of the dough, leaving a small border around the edges. Sprinkle the shredded mozzarella cheese over the sauce, followed by the thinly sliced turkey pepperoni, sliced black olives, diced bell peppers, diced red onion, dried oregano, garlic powder, and crushed red pepper flakes (if using).
7. Starting from one long side, tightly roll the dough into a log, enclosing the filling completely. Pinch the seams and ends to seal.
8. Place the Stromboli seam side down on the prepared baking sheet. If desired, brush the top of the Stromboli with the egg wash for a shiny finish.
9. Using a sharp knife, make several diagonal slits on top of the Stromboli to allow steam to escape during baking.
10. Bake the Stromboli in the preheated oven for 25-30 minutes, or until golden brown and crispy.
11. Remove the Stromboli from the oven and let it cool for a few minutes before slicing. Serve warm, with additional marinara sauce for dipping if desired.

Nutritional Information: