Gently whisk the water, yeast, and sugar together. Let sit until proofed and foamy, about 10 minutes.

Add the salt, garlic powder, Italian seasoning, and olive oil and mix until combined.

Using the dough hook on your standing mixer, slowly add the flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl and is no longer sticky. If you don’t have a standing mixer, add the first two cups of flour and mix with a wooden spoon. Turn the dough out onto a floured surface and knead in remaining flour 1/4 cup at a time, or until no longer sticky.

Using the dough hook or by hand, knead the dough for four to five minutes.

Coat a bowl with olive oil, add the dough, and turn to coat. Cover the bowl with saran wrap and let rise in a warm place until doubled, about one hour.

Preheat oven to 425 degrees F (220 degrees C). Grease a large baking sheet with olive oil. Roll the dough out into a large rectangle, approximately 9×12 inches, about 1/2 inch thick.

Top rolled dough with filling ingredients, or your fillings of choice. Roll the dough up long ways and pinch the end to the log once completely rolled.

Move the stromboli log to the greased baking sheet. Brush melted butter on top and sprinkle on parmesan and Italian seasoning.

Bake for 22-30 minutes, or until completely golden brown.

While the stromboli is baking, combine all ingredients for sauce in a medium sized saucepan. Let simmer over low heat until stromboli is ready.

When finished baking, slice stromboli into 1-1 1/2 inch thick slices and dip into tomato sauce.