Prepare the ingredients for dough

Whisk fluor, yeast, granulated sugar, olive oil, salt, and flour. Add water gradually to get "right" dough. It's not dry and not to sticky, but easy to handle. Beat on low speed for 2 minutes.

Beat on low speed for 2 minutes.

If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough.

Rest the dough until doubled in size.

When the dough is ready, punch it down to release the air. Divide in half. On a lightly floured work surface using a lightly floured rolling pin, roll each half of dough into a 10×16-inch rectangle.If the dough keeps shrinking as you try to shape it, cover it lightly and let the dough rest for 10 minutes before trying again. (The gluten just needs to settle.)

Spread all instant bolognese sauce on the surface. Layer sliced meats (about 8–10 slices per dough, depending on size/thickness) as desired. Add a layer of cheese. Repeat layering with more meat and cheese until used up

Roll each dough tightly into a 16-inch log, folding in the two ends as you roll. If the dough is too sticky, dust your hands or the dough with flour. Carefully transfer each roll to a lined baking sheet. Pinch or tuck the ends to seal if they come undone.Use a sharp knife to cut 3–4 slits on top of each roll — this lets steam escape while baking.

Brush each stromboli with egg wash. Add optional toppings if desired. Preheat oven to 200°C. Bake for about 25 minutes or until the crust is golden brown.