Prepare the Pepperoni: Line a microwave-safe plate with 2 paper towels and arrange a few pepperoni slices on top. Microwave on HIGH for 30 seconds, then move to a clean plate. Repeat until all pepperoni is cooked.

Preheat the Oven: Set your oven to 400°F and line 2 baking sheets with parchment paper or silicone mats.

Divide the Dough: Dust your counter lightly with flour. Divide the 2-pound dough into two 1-pound balls, covering one with a clean kitchen towel.

Roll the Dough: Pat one dough ball into a 12x10-inch rectangle and brush the edges with ½ tablespoon of olive oil.

Add the Cheese: Evenly sprinkle 1½ cups of shredded mozzarella over the dough.

Layer the Pepperoni: Distribute half of the cooked pepperoni slices over the mozzarella.

Sprinkle Parmesan: Top with ½ cup of grated Parmesan cheese.

Fold and Seal: Fold one long side of the dough over to meet the center, then bring the other side over and pinch the seams shut.

Transfer to Baking Sheet: Place the stromboli seam-side down on one of the prepared baking sheets.

Apply Egg Wash: In a bowl, whisk together the egg and 1 tablespoon of water. Brush half over the top of the stromboli.

Final Touches: Sprinkle with ¾ teaspoon of sesame seeds and make 5 deep slits in the top of the dough.

Repeat Assembly: Follow steps with the remaining dough ball and ingredients to create a second stromboli.

Bake to Perfection: Bake both Strombolis for 25 minutes, then remove the foil and rotate the pans. Continue baking for an additional 25-30 minutes.

Cool and Serve: Transfer the strombolis to a wire rack for a quick 5-minute cooldown. Slice into 2-inch pieces and serve with pizza sauce.