Step 1: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
Step 2: Unroll the Pillsbury pizza crust onto the prepared baking sheet. If the dough is very cold, let it sit for a few minutes to make it easier to work with.
Step 3: Arrange the cheese slices evenly over the dough, leaving about a 1-inch border on all sides. Follow with layers of deli ham, Genoa salami, and sandwich pepperoni.
Step 4: Starting from one long side, carefully roll the dough up tightly into a log. Once rolled, pinch the seams and seal the ends securely to prevent any fillings from escaping during baking.
Step 5: In a small bowl, combine the melted butter, minced garlic, and 2 tablespoons of the Parmesan cheese. Mix well.
Step 6: Transfer the rolled stromboli to the baking sheet, seam-side down. Using a pastry brush, generously coat the entire top and sides of the stromboli with the garlic butter mixture.
Step 7: Cut 3-4 diagonal slits on top of the stromboli with a sharp knife. This allows steam to escape during baking.
Step 8: Bake for 20-25 minutes, or until the crust is golden brown and the cheese is melted and bubbly. The internal temperature should reach 165°F (74°C).
Step 9: Remove from the oven and sprinkle with the remaining 1 tablespoon of Parmesan cheese and the chopped fresh parsley. Let it cool for 5-10 minutes before slicing to allow the fillings to set.
Step 10: Slice into thick pieces and serve warm, ideally with a side of marinara sauce for dipping.