Preheat oven to 350F. Place a piece of parchment paper on a rimmed sheet pan.

Unroll the bread dough and place on a lightly floured surface. Unrolling this kind of dough can be challenging sometimes, so have patience. When unrolled, the dough should form a rectangle. Lay the dough so that the long edge is closest to you. Make sure the dough is not overstretched in some spots, or the filling will burst out in those areas.

Place 6 to 8 slices of Genoa Salami on the dough, leaving a 1/2″ border around the edges. Sprinkle on a little kosher salt, some garlic powder, oregano, and red pepper flakes. Add the parmesan and provolone cheeses. It’s easier to roll the dough when you break the provolone in half (or even smaller) when adding it to the top of the dough. Finally, add as much (or as little) pepperoni as you want on the top of the provolone, making sure to leave a 1/2″ border around the rectangle of dough.

Starting from the edge closest to you, roll the dough like a jelly-roll (or cinnamon-roll style). As you roll the dough, make sure to keep all of the ingredients tucked inside and pinch the ends as you roll to keep the filling from slipping out as you roll. Carefully pinch the seam shut (and the ends) and place on the sheet pan seam-side down.

Lightly sprinkle the top of the dough with kosher salt, dried oregano, and grated parmesan.

Bake for 25 minutes or until the crust is a deep brown. Let rest for 5 minutes before cutting into 1″ slices. Serve with some warm pizza sauce for dipping.