2 (1/4 oz.) pkgs. yeast
2 1/2 c. warm water
6 to 6 1/2 c. flour
1 tbsp. salt
2 tbsp. sugar
1 tsp. Tabasco
1/4 c. olive oil
2/3 c. grated Parmesan cheese
1/4 c. minced fresh basil or 1 tbsp. dried basil
1 egg, slightly beaten
3 oz. pepperoni, thinly sliced
6 oz. Provolone cheese, sliced or shredded
Optional: grated Parmesan for topping

Sprinkle yeast over warm water in small bowl. Allow several minutes for yeast to soften and dissolve. Combine 6 cups flour with salt and sugar. Add yeast mixture, Tabasco, and olive oil. When well combined, knead the dough by hand on a well-floured surface for 10 minutes or in an electric mixer with dough hooks for 3 minutes (add additional 1/2 cup flour if needed).

Turn the dough into large, greased bowl. Cover the bowl and leave in a warm spot (70-80 degrees) until doubled in bulk. Punch down the dough and work in cheese and basil. Let rest for 10 minutes. Cut the dough in half. Lightly roll each piece (or use hands), pressing out air bubbles to approximately 7-11 inch rectangle.

Lie cheese and pepperoni lengthwise in the middle of the rectangle and then fold sides around the filling. Pinch ends to seal. Lie stromboli on greased cookie sheet, seam side down. Brush with beaten egg and sprinkle with Parmesan cheese. Bake at 375 degrees for 20 minutes. Let cool at least 10 minutes before slicing.