1. Line a baking sheet with parchment paper.
2. For the dough: Warm water to about 100F. Add warm water to bowl of a stand mixer. If you do not have a stand mixer, this dough can be kneaded by hand.
3. Stir the honey into the water until dissolved. Add yeast to the water and allow to sit for about 5 minutes or until the yeast begins to bubble.
4. Add flour, sea salt, and oil. Using a dough hook, knead until dough forms a ball and comes away from sides of bowl, about 1-2 minutes.
5. Remove dough from the bowl and knead it into a ball on a lightly floured surface, until dough is smooth and no longer sticky.
6. Coat dough ball with a thin layer of olive oil, and place back into a large bowl.
7. Cover with a clean dish towel and allow to rise in a warm place for 30 minutes, or until dough has doubled in size.
8. For the filling: While dough is rising, deseed and dice bell pepper. Peel and dice onion. Beat egg in a small bowl and add water to make a wash.
9. When dough has risen remove from bowl and lay it on a lightly floured surface.
10. Divide dough in half. Place half back in bowl and cover with a towel. Each batch of this recipe will make 2 strombolis.
11. Preheat oven to 350F.
12. Working with half of the dough, lightly flour dough and surface. Roll out into a rectangle, approximately 12 inches long by 10 inches wide.
13. Lay 1/2 of the pepperoni on the dough, making sure to leave a border, of 1 inch or so, all around.
14. Sprinkle 1/2 of the bell peppers, onions, and sliced olives on top.
15. Place 1/2 of the salami over vegetables.
16. With the long side in front of you, roll the edge of the dough over about 1/3 of the filling. Keep rolling until the filling is all rolled up into a log.
17. Press the dough together at the seam and tuck the ends under, press to seal, and close.
18. Place stromboli, seam side down, on prepared baking sheet.
19. Repeat with remaining dough and filling.
20. Lightly brush each stromboli with egg wash.
21. Place in oven and bake for 25-30 minutes or until crust is golden brown.
22. While stromboli is baking, place marinara in a sauce pan over medium low heat and warm sauce.
23. Remove stromboli from oven and allow to rest for 10 minutes before slicing.
24. Serve slices of stromboli with warm marinara on the side for dipping.
25. Stromboli can be frozen whole or in individual slices for up to 3 months.
26. Allow stromboli to cool then wrap whole in aluminum foil and freeze. Wrap individual slices and place into a freezer-friendly zip top bag.