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Preheat your oven to 500° and line a rimmed sheet pan with parchment paper.
On a floured surface roll the dough out to a large rectangle.
Spoon ½ cup pizza sauce and spread over the pizza dough leaving an ½ inch border on three sides and a 2-inch border on the longer side.
Sprinkle with half of the grated mozzarella and top with the pepperoni, ham and salami. Sprinkle with the remaining cheese.
In a small bowl whisk together the egg and water and brush it on the exposed edges of the pizza dough.
Fold the edges over on the short (½ inch) sides and then the long side opposite the 2-inch border. Use the parchment paper to roll the dough towards the overhang.
Next grab the the parchment (under the side with the 2-inch border) and fold it over the rest of the way so the stromboli in the center of the pan, seam-side down.
Brush the entire thing with egg wash and make diagonal slits for venting.
Bake for 10 minutes rotating the pan halfway. Then reduce the temperature to 375° and continue to bake for 10 more minutes.
Remove, brush with melted butter, sprinkle with Parmesan cheese and italian seasoning before baking for an additional 2 minutes.
Once baked, allow the stromboli to cool for 10 minutes before slicing 1 to 2 inch strips.
Serve alongside warmed extra pizza sauce for dunking.