As per instructions rolled out 1 1/4 # sausage. Filler was browned onions, green peppers, and mushrooms. Layed some provolone slices out, then some salami, then the filler and some mozzarella cheese and rolled it up. Sausage was 'loose and sticky so I put it in freezer last night. Pulled out early this morning, did the bacon weave and smoked @220-240, w/ apple for 2 1/2 hours. Bacon was crisp. Couldn't get barbq up high enough to do crust so had to use stove. Crust was pizza dough w/ butter and garlic.
A little pizza sauce and walla! Wife isn't much of a meat person, but loved it! May do it again! ;-)