Line a baking sheet with parchment paper. In a small bowl, use a fork or back of a spoon to mash 3 tablespoons of tomato paste, three finally chopped anchovies and a 1/2 teaspoon of grated garlic into a smooth paste and set aside

Lightly dust counter, a half a package of puff pastry (17.3 ounces), thawed, and a rolling pen with flour. Rollout pastry to approximately 16”x 13“and transfer pastry to a prepared baking sheet.

Spread anchovy mixture evenly on pastry, leaving a 1 1/2-inch border on all sides. Using 6 ounce of thinly sliced Italian style cured meat such a salami, mortadella soppressata and/or capicola and 4 ounce slice of provolone cheese, layer half of the cured meat, half of the provolone, remaining cured meat and Remaining provolone on top of anchovy mixture. Top evenly with 1/3 cup of sliced roasted red Peppers; three canned artichoke hearts packed in the water, chopped and squeezed dry; 1/2 cup of sliced large green pimento stuffed olives; 3 ounces of fresh mozzarella, cubed; and three pickled hot peppers, sliced. Sprinkle with 1 1/2 teaspoons of dried oregano and 1/2 teaspoon freshly ground black pepper. Drizzle with 2 teaspoons of olive oil and 1 teaspoon of balsamic or red wine vinegar. Refrigerate for 20 minutes.

With 13 -inch sides at top and bottom, roll up Stromboli jelly roll style. Turn Stromboli seam side down tucking ends to seal. Chill at least 30 minutes and up to two hours. Chilling the pastry helps it to hold it shape as it bakes.

Arrange a rimmed sheet pan on center rack of oven. Preheat oven to 400°. In a small bowl, combine one large egg, 1 tablespoon of water and 1/4 teaspoon spoon kosher salt.

Brush over surface of Stromboli. Sprinkle with 1 tablespoon of grated Parmigiano-Reggiano cheese. Pick up parchment, with Stromboli and placed on preheated sheet pan. Bake 55 to 60 minutes or until deeply browned. Tent with foil during last 10 to 15 minutes of baking if cheese gets too dark. Cool slightly before slicing. Serve warm or at room temperature. Serves 8 to 10