Step 1: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
Step 2: Unroll the Pillsbury crescent roll dough or pizza dough onto the prepared baking sheet. If using crescent rolls, firmly press the seams together to form a single, rectangular sheet (approximately 10×14 inches). If using pizza dough, gently stretch it into a similar-sized rectangle.
Step 3: Spread 2 tablespoons of the softened garlic butter evenly over the entire surface of the dough, leaving a 1/2-inch border around the edges.
Step 4: Layer half of the mozzarella cheese, all of the provolone cheese, and then the remaining mozzarella cheese over the garlic butter. Ensure you leave the 1/2-inch border free of cheese.
Step 5: Evenly distribute your cooked fillings (e.g., pepperoni, ham, or pre-sautéed vegetables) over the cheese layer. Avoid overfilling to prevent difficulty in rolling and potential sogginess.
Step 6: Starting from one of the longer sides, carefully and tightly roll the dough into a log. Pinch the seams and ends firmly to seal the stromboli completely. Place the stromboli seam-side down on the baking sheet.
Step 7: Using a sharp knife, make 4-5 diagonal slits about 1/2 inch deep across the top of the rolled stromboli. These cuts allow steam to escape during baking.
Step 8: Brush the top and sides of the stromboli with the remaining 2 tablespoons of garlic butter. If desired, sprinkle with dried Italian seasoning or parsley.
Step 9: Bake for 18-25 minutes, or until the stromboli is golden brown and the cheese is bubbly. Baking time may vary slightly depending on your oven and dough type.
Step 10: Once baked, remove from the oven and let the Pillsbury Garlic Butter Stromboli rest on the baking sheet for 5-10 minutes before slicing. This allows the cheese to set and prevents excessive oozing.
Step 11: Slice into thick pieces (approximately 1-inch wide) and serve warm, ideally with a side of marinara sauce for dipping. Enjoy your homemade Pillsbury Garlic Butter Stromboli!