• Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes. 
• Add the olive oil, salt, and flour. Beat on low speed for 2 minutes. OR if you don't have a stand mixer, use a wooden spoon. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 3-4 minutes. Have fun with it!
• Lightly grease a large bowl nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size.
• Preheat oven to 400°F

  Line 2 large baking sheets with parchment paper or silicone baking mats.
• Shape your dough, and divide it in half. Make sure there are no air bubbles or pockets. Sometimes you have to really knead it.
• With a little flour on your ocunter, using a lightly floured rolling pin, roll each half of dough into a 10×16 inch rectangle.

FILLINGS

• 1.Mix melted cannabutter and garlic together. Spread all over each rectangle.

  2. Sprinkle each with parsley.

  3.Layer on meats and cheeses, leave a 1 inch border on the bottom and sides and a 3 inch border on top.

  4. Arrange and repeat layers.

  5. Next, brush all edges with egg wash, including 3 inch gap at the top. Slowly roll each into a tight 16 inch log, folding in the two ends as you roll.

  6. Transfer your logs to the cookie sheets, one on each.
• using a very sharp knife, cut slits on top of each log to let the steam out a little.
• Bake for about 25 minutes or until crust is golden brown!