Roll out the dough. It should be thin enough to cook evenly but thick enough that it doesn't rip when you roll everything up!
Brush the rolled out dough with oil from the bottle of sun-dried tomatoes.
Layer the cheeses and pepperoni on top.
Top the layered ingredients with chopped sun-dried tomatoes and sprinkle with italian seasoning.
Using the picture below, roll the stromboli from the left to the right (right to left is okay too, but not top to bottom because you won't get each ingredient in each bite)
After rolling, cut slits in the top and brush with more sun-dried tomato oil.
Place in the middle of a sprayed non-stick baking tray.