So I got this idea from gmc2003 when he posted this smoke...
https://www.smokingmeatforums.com/threads/meat-lovers-pizza-fattie.287754/
I started with a normal fatty so I did not document it with photos. Spicy sausage, ham, pepperoni, mortadella, salami, prosciutto, mozzarella, and pizza sauce. Into the smoker at 250° and finished at 300° to crisp the bacon. I did not weave the bacon as it would be covered by the final weave.
Fast forward to day 2 after the fatty rested in the fridge overnight.
I placed the fatty in the oven at 350° for about 45 minutes to reheat.
I opened 2 tubes of crescent rolls and merged the seams, then cut one in one direction and one in the opposite direction. I placed them on a piece of parchment paper and made a weave, seasoned the inner half with olive oil, oregano, basil and garlic powder.
I placed the warm fatty on the weave. Using the parchment paper, I rolled the fatty in the crescent roll weave. I brushed the top with an egg wash and seasoned it again with spices.
Into the 350° oven until the crescent roll dough was golden brown.
Sliced and served with extra cheese and sauce for those who needed it. I did not add any as it was awesome just like it was.
Thanks to gmc2003 for the inspiration!
Hope you give it a try, I think you will like it.
Dave
https://www.smokingmeatforums.com/threads/meat-lovers-pizza-fattie.287754/
I started with a normal fatty so I did not document it with photos. Spicy sausage, ham, pepperoni, mortadella, salami, prosciutto, mozzarella, and pizza sauce. Into the smoker at 250° and finished at 300° to crisp the bacon. I did not weave the bacon as it would be covered by the final weave.
Fast forward to day 2 after the fatty rested in the fridge overnight.
I placed the fatty in the oven at 350° for about 45 minutes to reheat.
I opened 2 tubes of crescent rolls and merged the seams, then cut one in one direction and one in the opposite direction. I placed them on a piece of parchment paper and made a weave, seasoned the inner half with olive oil, oregano, basil and garlic powder.
I placed the warm fatty on the weave. Using the parchment paper, I rolled the fatty in the crescent roll weave. I brushed the top with an egg wash and seasoned it again with spices.
Into the 350° oven until the crescent roll dough was golden brown.
Sliced and served with extra cheese and sauce for those who needed it. I did not add any as it was awesome just like it was.
Thanks to gmc2003 for the inspiration!
Hope you give it a try, I think you will like it.
Dave