Preheat the oven to 400°F (200°C).

Roll out the pizza dough on a lightly floured surface to a rectangle shape.

Arrange the Genoa salami and provolone cheese slices on the pizza dough, leaving a 1-inch border around the edges.

Sprinkle the chopped basil and sun-dried tomatoes over the salami and cheese.

Fold the short sides of the pizza dough over the filling, then roll the dough tightly into a log shape.

Place the stromboli on a baking sheet lined with parchment paper.

In a small bowl, mix together the olive oil, garlic powder, oregano, salt, and black pepper. Brush the mixture over the stromboli.

Sprinkle grated Parmesan cheese over the top of the stromboli.

Bake the stromboli for 25-30 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

Remove the stromboli from the oven and let it cool for a few minutes before slicing and serving.