1. Preheat the oven to 425°F. Lightly grease a baking sheet.
2. Lightly flour your surface and roll pizza dough into a rectangle about ¼ inch thick, leaving a 2-inch border.
3. Layer meats and cheeses directly on the dough: honey ham, hard salami, shredded mozzarella, then pepperoni, and finally the provolone. Keep them centered on the pizza dough.
4. Roll tightly from the long edge. It is thick, you have to maneuver everything as you roll. Seal the edge with a few drops of water.
5. Pinch the ends closed, tuck the ends under, and place seam side down on the baking sheet.
6. Brush the top with 2 teaspoons olive oil, sprinkle with ½ teaspoon oregano, and 2 tablespoons grated parmigiano.
7. Cut 3 small diagonal slits in the top of the stromboli.
8. Bake for 20-25 minutes until golden brown.
9. Rest 5-10 minutes before slicing. Serve with creamy Italian dressing or marinara if desired.

To make the Creamy Italian Dressing:

1. Whisk together all the ingredients in a small bowl: ½ cup mayonnaise, 2 tablespoons red wine vinegar, 1 tablespoon olive oil, 1 teaspoon white sugar, ½ teaspoon dried oregano, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, 1 tablespoon finely grated parmigiano reggiano, and black pepper to taste.