Sourdough Discard Italian Stromboli

Preheat oven to 400F. Place a pizza stone in the oven and preheat for at least 30 mins, or use a baking sheet lined with parchment paper. For the dough: In a large bowl, mix together the flour, baking powder, baking soda, salt, greek yogurt, and sourdough discard until a shaggy dough forms. Knead with your hands on a floured surface until smooth, soft, sticky, yet supple. If too wet, add 1 more tbsp of flour at a time until it comes together. Allow to rest for 10-15 mins. To assemble: Place the dough on a piece of parchment paper dusted with flour and roll out into a large rectangle, around 8x12”. Spread desired amount of pizza sauce and pesto across the surface. Arrange roasted red peppers on top. Then, top with provolone cheese, salami, pepperoni, and mozzarella. Brush the edges with egg wash. Starting at a short end, tuck in the sides and tightly roll it up into a log. Pinch to seal and place seam side down. Brush the top with egg wash; then sprinkle with sesame seeds, grated parmesan, and Italian seasoning. Cut small slits across the top of the dough. Transfer the stromboli onto the heated pizza stone in the oven (keeping the parchment paper on the bottom to prevent sticking). Bake at 400F for 20-25 mins or until the crust is golden brown and crispy. Remove and let rest for 5 mins before slicing. Slice and serve hot with hot honey and pizza sauce. Enjoy!