Preheat the oven to 400ºF. Slice the mushrooms and mince the garlic. prep

Add the sliced mushrooms, butter, and a pinch of salt and pepper to a skillet. Sauté the mushrooms over medium heat until they begin to release their water. prep

Add the minced garlic to the skillet and continue to sauté until the liquid in the pan evaporates and the mushrooms are tender. Remove the skillet from heat. prep

Roll the pizza dough out into a 10x14-inch rectangle on a lightly floured surface. assemble

Layer the dough with slices of provolone, sautéed mushrooms, pepperoni, and shredded mozzarella, leaving about an inch of space on three edges and 2-3 inches on one long side. assemble

Roll the dough up starting from one long side, rolling toward the opposite long side. After rolling, tuck the ends of the dough under to seal it. Place the rolled Stromboli seam-side down on a parchment-lined baking sheet. assemble

In a small bowl, mix together the olive oil, grated Parmesan, Italian seasoning, and garlic powder. Pour the mixture over the Stromboli and spread evenly to coat. prep

Use a sharp knife to cut slits about 1 inch apart along the top of the dough. This will allow the steam to escape during baking. prep

Bake for 25 minutes, or until the Stromboli is golden brown and the cheese is bubbling through the slits. bake