• 1 (.25 ounce) package active dry yeast
• 1 teaspoon sugar
• cup warm water
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 2 1/2–3 cups all purpose flour plus extra for rolling
• 3 tablespoons butter
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 2 1/2 cups finely shredded mozzarella
• 6 large thin slices sweet ham
• 1/2 cup marinara plus more for dipping
• 6 ounces pepperoni
• 1 egg beaten
In a small bowl mix together yeast, sugar and water. Let it sit for about 10 minutes for the yeast to activate. If the yeast is active small bubbles will form on the surface.
In the bowl of your stand mixer using dough hook add salt, yeast mixture and olive oil. Begin adding flour about 1/2 cup at time. Continue to add flour 1/2 cup at a time until the dough starts to pull from the sides.
Knead the dough for 3-4 minutes on a well floured surface. Split dough in half. Roll dough out on lightly floured surface to an approximately 10 x 13 rectangle. Move dough to baking sheets.
Melt butter in small microwaveable bowl. Stir in basil, oregano and garlic powder. Brush over the laid out pizza crust. Sprinkle each crust with 1 cup of shredded mozzarella leaving a 1 1/2 inch border all around the pizza crust. Layer with ham leaving same border.
Divide pizza sauce and spread over ham keeping off of the border. Layer with pepperoni overlapping again avoiding the border. Turn the pizzas horizontally in front of you and gently roll the pizza dough into logs sealing the edges as you go. Place seam side down on baking sheets.
Brush with beaten egg. Brush the tops lightly with the butter/herb mixture. Sprinkle each Stromboli evenly with the remaining mozzarella. Cut slits diagonally in the top about 1 inch apart.
Bake at 375 degrees for 20-25 minutes. Slice along slits and serve with extra marinara.