Roll out the pizza dough.  Spread the pizza sauce on top of the dough.  Then layer the sliced pepperonis and shredded cheese on top.

Carefully roll the dough on top of the toppings lengthwise.  We carefully folded the dough into a tri-fold. Then seal the edges.

Preheat the Blackstone Grill over medium high heat (approximately 400-450 degrees F). Spread the avocado oil evenly onto the grill.

Carefully place the stromboli on the grill, seam side down.

Cook for 4-6 minutes until browned.  Carefully flip the stromboli and cook for 4-6 more minutes until the other side of the stromboli is browned.

Then place a rack on the Blackstone grill.  Place the stromboli on top of the rack, cover the lid on the grill and cook for 8-10 more minutes until the pizza dough into the stromboli is cooked through (internal temperature of 200 degrees F).

Make the topping. Melt the butter by microwaving for 30 seconds in a microwave safe bowl. Stir in the garlic powder and dried parsley. Brush this mixture onto the Stromboli for the last 3-4 minutes of the cook time.

Remove the stromboli from the grill.  Let it cool slightly.  Then slice the stromboli and serve with extra pizza sauce for dipping.  Enjoy!