Set your oven to 400°F (200°C) and prepare a baking sheet with parchment paper.
On a lightly floured surface, stretch and roll out the pizza dough into a rectangle approximately 12 by 14 inches.
Layer the provolone cheese evenly over the dough, then add the Italian ham or salami, followed by the pepperoni, and spread the shredded mozzarella on top, leaving a 1-inch margin around the edges.
Starting at one long edge, roll the dough up snugly like a jelly roll, then press and pinch the edges to seal completely.
Place the rolled stromboli seam-side down on the prepared baking sheet.
Brush the top generously with melted butter, then sprinkle with garlic powder and Italian seasoning all over.
Make a few diagonal cuts across the top to allow steam to escape during baking.
Bake the stromboli in the oven for 20 to 25 minutes, or until the crust turns golden and the cheese inside is bubbly.
Allow the stromboli to rest for about 5 to 10 minutes before slicing.
Garnish with chopped fresh parsley if desired and serve warm alongside marinara sauce for dipping.
