Preheat your oven to 375˚F.

Slice all of the meatballs in half and place in a large bowl, add in 2/3 of the pizza sauce (saving the rest as a dipping sauce) toss the meatballs until coated.

Roll out the pizza dough until it is roughly 12" x 10" onto a sheet of parchment paper, lay the provolone on the dough, leaving at least a 1/2 inch border. Next add the meatballs, the green chiles, crushed red pepper flake, and mozzarella.

Brush the exposed edges of the dough with the beaten egg. Fold the bottom half of the dough up, and the top half so they over lap in the middle. Fold the sides under and using the parchment paper flip the stromboli onto a prepared baking sheet. Brush the top with the egg wash, sprinkle with sesame seeds and parmesan, and add slits across the top.

Bake for 45 to 40 minutes until the crust is golden.