For the dough:
Dissolve 1 package of yeast in 1 ½ cups of warm water. Let sit for about 5 minutes. In the meantime, whisk together 3 ½ cups of flour, salt and sugar in a medium mixing bowl. Pour the yeast/water mixture into the flour mixture and stir until combined. Once combined, turn out onto floured surface and knead for about 10 minutes. (If dough is too sticky, add more flour. If dough is too dry, add more water.) Once dough is kneaded and elastic, place in an oiled bowl. Cover with a kitchen towel and let rise for about 1 ½ to 2 hours.
Once dough has had time to rise, punch down and divide into two equal sections. Lightly flour dough, and put each section onto two oiled cookie sheets. Using a floured rolling pin, roll dough out, close to the edges of the cookie sheets. Cover with kitchen towels and let rise again for 1 to 1 ½ hours.
For the stromboli:
Preheat the oven to 425. Spread pizza dough completely out to the edges of the cookie sheets, trying to get all of the bubbles out. Start with one sheet of dough, and place slices of salami, slightly overlapping, in a row down the middle of the pizza dough. Next, sprinkle with parmesan cheese, Italian seasoning, and garlic salt. On top of that, place the provolone cheese slices, slightly overlapping. Last, place the ham slices on top of the provolone cheese. Repeat for the other pan of dough.
Fold one side of the pizza dough on top of the meat/cheese row in the middle. Then, take the other side of the pizza dough and fold over. Flip the strombolis over, and fold the ends underneath. Cut about 4 or 5 diagonal slices on each stromboli, a few inches apart. Brush with egg white. Lightly sprinkle with more Italian seasoning and garlic salt.
Bake for about 20-25 minutes, or until dough is lightly browned. Serve with pizza sauce of your choice for dipping.