96 (7-Inch) round pre-sheeted unbaked pizza dough
3 lbs TURKEY PEPPERONI or PEPPERONI STYLE SEASONED TURKEY
6 lbs TURKEY HAM
3 lbs TURKEY SALAMI
3 lbs Mozzarella cheese, shredded
3 lbs Provolone or Cheddar cheese, shredded
1/2 c dry Italian herb blend
Remove pizza dough from freezer and thaw, covered, overnight in the refrigerator.
On the morning of preparation, remove dough from the cooler, one flat at a time.
Finely chop pepperoni, turkey ham and salami. Combine with shredded cheeses and Italian herbs.
Portion a heaping #8 scoop (1/2 cup) pepperoni mixture onto one side of each pizza disk, spreading to distribute evenly and leaving 3/4-inch border.
Fold dough in half and seal edges with fork tines. Cut steam vents with a knife tip.
Line sheet pans with parchment paper and arrange stromboli on sheet pans, allowing at least, 1-inch space between each stromboli.
Bake in a preheated convection oven at 350 degrees F about 18 minutes or until the internal temperature reaches 155 degrees F and the pizza dough is golden brown.