One with hot sausage and the other with sage sausage. The fillings are the same in both. I used genoa salami, gouda cheese,black olives,mushrooms and cooked crumbled bacon. I also used some of the Kroger Grill Time Southwest dry marinade inside and for a rub outside with evoo. Smoking with mostly hickory chunks and a few slivers of mesquite.I cooked till 160* internal but should have gone higher as the cheese didnt get gooey.