Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.

On a lightly floured surface, roll out the pizza dough into a large rectangle, about 12x15 inches in size.

Spread the 1/2 cup of pizza sauce evenly over the dough, leaving a 1-inch border around all edges.

Layer the mozzarella and provolone cheeses over the sauce, followed by the pepperoni slices. Sprinkle the Parmesan cheese and Italian seasoning over the top.

Starting from one of the long sides, tightly roll the dough into a log, pinching the seam and the ends to seal completely. Place the stromboli seam-side down on the prepared baking sheet.

In a small bowl, mix the olive oil and garlic powder. Brush this mixture lightly over the top of the stromboli.

Using a sharp knife, cut 4-5 shallow slits across the top to allow steam to escape.

Brush the entire loaf with the beaten egg wash and sprinkle with sesame seeds, if using.

Bake for 25-30 minutes, or until the crust is a deep golden brown. The stromboli is ready when tapped and sounds hollow.

Remove from the oven and let it rest for 10 minutes before slicing.