Directions

1. Preheat oven to 400 F. Line a baking sheet with parchment paper.
2. On a lightly floured surface, roll the dough into a 10 x 16-inch rectangle. Brush the dough with melted butter and sprinkle with Italian seasoning.
3. Leaving a 2-inch border on the top of the rectangle (the long side) and a 1-inch border on the remaining sides, place the salami in a single layer. Top with the provolone, followed by the pepperoni, capicola and mozzarella.
4. In a small bowl, whisk the egg with 1 tablespoon of water. Brush the bare edges of the dough with the egg wash.
5. Roll the dough, starting at the long side with the 1-inch border, into a tight roll. Use your fingers to keep the filling in place as you roll. Pinch the short edges of the dough together to seal and tuck underneath the roll.
6. Carefully transfer the dough to the prepared baking sheet, seam side down. Brush the outside of the roll with the remaining egg wash and sprinkle with Italian seasoning and parmesan cheese.
7. Gently cut 4 or 5 slits, evenly spaced, through the top of the dough. 
8. Bake for approximately 25 minutes, until golden brown. Let rest for at least 5 minutes and then transfer to a cutting board. Slice the roll into 2-inch pieces and sprinkle with fresh parsley. Serve with warm marinara sauce.