Preheat oven to 400F and line a baking sheet with parchment paper.

Flour a large surface lightly, and stretch pizza dough out into a rectangle - if it bounces back and shrinks, allow to rest longer before stretching out.

Mix together softened butter and parsley and brush on top of entire pizza dough surface.

Layer on pepperoni, then provolone, then salami leaving a 3 inch gap from the top and 1 inch on the remaining sides. These can overlap.

Sprinkle on shredded mozzarella on top of the meat.

Beat egg in a bowl and brush on the sides (top, bottom, and sides where it is just dough).

Begin rolling from the bottom tightly and neatly. Continue the entire way up until completely rolled, I like to stop half way and tuck in the sides. You can also tuck the sides in and wrap them under the final roll.

Move the roll to the parchment lined baking sheet and brush with remaining egg. Sprinkle on parmesan cheese and some flaky sea salt.

Cut 4-5 slits in the top to allow for some air to escape when cooking.

Bake for 25-30 minutes or until golden brown. Check after 20 minutes and cover if getting too brown, you just want to be sure the dough inside cooks. Let cool at least 20 minutes before serving.