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PREHEAT oven to 425°F. Unroll pizza dough on lightly floured board. Roll into 13 x 10-inch rectangle. Spread mustard evenly on dough. Layer luncheon meats on dough, overlapping slices, leaving a 1-inch border around edges.
FOLD one-third of dough toward center from long edge of rectangle. Fold second side toward center enclosing filling. Pinch long edge to seal. Pinch ends together and tuck under dough. Place on greased baking sheet.
CUT shallow crosswise slits on top of dough, spacing 3-inches apart. Brush stromboli lightly with beaten egg; sprinkle with poppy seeds. Bake 15 to 18 minutes or until deep golden brown. Remove to rack; cool slightly. Serve warm.