In a medium mixing bowl combine the two boxes of pizza crust mix with the hot water, olive oil and stir until well blended (mixture will be moist & sticky). Add enough flour 1 Tbsp. at a time and knead dough until it is soft but not sticky. Form into a ball and place in a lightly greased glass bowl; cover with plastic wrap and let rest for at least 5 minutes but no longer than 15.
Divide dough into 4 equal portions; form into balls and let rest a few minutes.
Combine the shredded cheese and add the Italian seasoning; mix well.
Spray one of the clear plastic wrap sheets with non stick spray.
Place one of the dough balls in the center of the prepared clear plastic wrap sheet. Press the dough shaping into a rectangle about 6 x 10 inches in size. Layer on top of the center of the dough (leave 1 inch border) 1/4 of cheeses, any or all of the optional toppings in 1 Tbsp. portions (do not add too many toppings or the stromboli won't seal) then layer 4 slices each salami, ham & pepperoni. Fold bottoms of dough up onto the ends of pepperoni. Next fold one of the sides onto the top center of the pepperoni. Finish by folding the last side onto the top of the center of dough pressing gently to seal top seam. Make sure the bottoms are sealed well by pressing gently. Wrap the clear plastic wrap up over the ends of stromboli then one of the sides finish wrapping by rolling the stromboli gently until covered completely with the clear plastic wrap.
Freeze on cookie sheets then place in freezer storage bags. Or place in refrigerator for up to 2 days and bake when needed in a 375 degree oven for about 45 minutes or until tops are golden brown.
Variation: Tops of stromboli's can be brushed with olive oil, butter or vegetable oil and dusted with pizza seasoning dust (see my recipe) or Italian seasoning before baking.