Stromboli

I have been trying to perfect a recipe for stromboli. I made it once using Pillsbury french loaf dough, and it was okay but really salty. Last night I made it using homemade pizza dough- I used Tony Danza's dough that I have always had good luck with, only this time I made it with entirely white whole wheat flour. It came out great. The stromboli came out good, but it was still really salty. Next time I will leave the salt out of the dough, as well as try to find low sodium meats and cheeses for it. Here is the basic recipe I followed:

2 pounds pizza dough (one batch of Tony Danza's dough) omit the salt from dough recipe!
8 oz thiny sliced salami
8 oz thinly sliced capicolla
8 oz thinly sliced provolone cheese
8 oz jarred roasted red peppers, drained, patted dry and sliced thin
1 cup grated or shredded parmesan
1 egg, lighlty beaten
2 t sesame seeds, optional

Preheat oven to 400 degrees. Roll out half of dough to a rectangle shape of approx 12 by 10 inches. Top with provolone, meats, peppers, parmesan leaving a 1 inch border around edges. Moisten edges of dough with water and then roll up and seal. Place on a baking sheet lightly oiled with olive oil. Repeat with second half of dough. Brush each loaf with beaten egg and sprinkle with sesame seeds if using. Cover loosely in foil that has been sprayed with cooking spray. Bake 20 mins covered, then approx 20-25 uncovered. Let rest 5 minutes before slicing and serving. Serve with pizza sauce for dipping if desired. I like this pizza sauce recipe. Substitute fillings as desired.