I set out to cook a Fatty. It was a struggle to work my current vision. First we started with : 1 Lb mild Italian sausage. 4 oz thinly slice proscuitto Provolone Parmesian Sun dried tomato pesto Thick sliced bacon Sun dried tomato dust Roasted red pepper Pepper was coated in olive oil and sea salt. Broiled until slightly blackened, and sliced thinly. A gentle smearing of tomato pesto. Trust me buy some, we have used it for years to make marinara sauce. Some provolone and parmesian. A layer of prosciutto. Cooked to an internal temp of 158f then crisped in a 550f pre-heated oven flipped to broil. Great flavor terrific in fact. Served with pasta tossed in butter and green pesto. Now to my woes. The sausage has to be kept very cold during the entire process or it sticks and splits. I suggest to freeze an 18 x 18 inch tile to lay the rolled flat on while you work it.