Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat.
Step 2: Unroll the Pillsbury pizza crust onto the prepared baking sheet. Gently press out any creases and shape it into a rectangle, approximately 10x14 inches.
Step 3: In a small bowl, melt the unsalted butter. Stir in the minced garlic and dried Italian seasoning. Reserve 1 tablespoon of this garlic butter mixture for later.
Step 4: Brush the remaining garlic butter evenly over the entire surface of the unrolled dough, leaving a 1/2-inch border along the edges.
Step 5: Evenly sprinkle half of the mozzarella cheese over the garlic-buttered dough, followed by the provolone cheese, and then the remaining mozzarella. Keep the 1/2-inch border clear.
Step 6: Distribute the sliced pepperoni (or your chosen fillings) over the cheese layer, again maintaining the border.
Step 7: Starting from one of the longer sides, carefully and tightly roll up the dough into a log. Pinch the seam closed along the bottom and crimp the ends firmly to seal all the fillings inside.
Step 8: Carefully transfer the rolled stromboli, seam-side down, to the center of your baking sheet. Use a sharp knife to make 4-5 shallow slits across the top of the stromboli to allow steam to escape.
Step 9: Brush the reserved 1 tablespoon of garlic butter over the entire top and sides of the stromboli. If using, brush with the egg wash for an extra golden crust.
Step 10: Bake for 20-25 minutes, or until the stromboli is puffed, golden brown, and the cheese is visibly bubbling. Baking times may vary depending on your oven.
Step 11: Remove from the oven and let rest on the baking sheet for 5-10 minutes before slicing. This helps the cheese set and prevents excessive oozing.
Step 12: Slice the Pillsbury Garlic Butter Stromboli into 1-inch thick pieces and serve warm with marinara sauce for dipping. Enjoy your homemade delight!