Pre-Heat the oven to 400*F. Make the dough from Ben's bread sticks recipe. (see above)
Place the dough on a large piece of parchment paper and use a rolling pin to make a big rectangle.
In a bowl, empty the can of tomato paste and then use the empty can to add a can-full of water. Mix together until it forms a sauce, adding the salt, pepper, oregano, basil, onion and garlic powders.
Spread the sauce evenly over the dough (making sure to leave about 2 inches uncovered on one of the long sides for when we roll it) and add whatever toppings you like, finishing by covering the toppings with Daiya mozzarella shreds.
Brush the beaten egg on the empty 2 inch edge, and fold up the short sides about an inch, brushing egg on the tops of the flaps you just made too.
Roll the Stomboli up as tight as you can, making sure you end up with the egg-covered 2 inch strip on the bottom at the end. Then, brush egg on top of the rolled Stromboli. With a sharp knife, cut some small slits in the top and sprinkle with parsley flakes.
Transfer the Stromboli and parchment paper onto a cookie sheet. Set it on the top rack of the 400*F oven and let it cook for 20 minutes. (You can transfer the Stromboli easily with a pizza peel or you can just slide it onto the cookie sheet. If you have the Baking Steel already in your oven or a pizza stone, transfer the Stromboli and parchment paper directly onto it. If not, the cookie sheet will suffice). After 20 minutes, remove, slice into segments, and enjoy!