Place frozen loaves on a baking sheet and cover loosely with plastic wrap that has been sprayed with cooking spray or a damp towel.

Store in your oven (turned off) until risen 2-3 times their frozen size (2-5 hours depending on the temperature inside your home/oven).

Remove one loaf, punch it down and form a ball of dough. Place on a flat floured surface.

Roll the dough ball into a rectangle-ish shape. The dough should be thin, about ⅛″ thick.

Spread sauce over two-thirds of dough up to ½ inch from the edges and leaving a 3-inch strip along one long side.

Layer the toppings over the sauce. Be careful not to overfill.

Gently beat an egg and brush it onto the long strip.

Fold the the two shorter sides in and brush them with egg wash too.

Starting on the long side opposite of the bare strip, roll the Stromboli in jelly roll fashion as tight as you can. Keep rolling, you want the 3-inch strip to end up on the bottom of the stromboli.

Next, move the stromboli to a cookie sheet lined with parchment paper.

Cut slits into the top and brush it with the remaining egg wash.

Bake in a 450 degree oven for 10 – 15 minutes or 350 degree oven for 20 – 25 minutes.

If the stromboli starts to turn too brown, make a foil tent to place over it during the remaining cooking time.

Let stand for a few minutes before serving.