Using a large slotted spoon, spread the roasted pepper mixture in an even layer over the dough, leaving a 2-inch border at the top and a 1-inch border on each short side; discard any liquid remaining in the bowl.

Lay the salami slices over the pepper mixture, overlapping them to fit.

Layer on the provolone slices, then sprinkle evenly with the mozzarella.

Lift up the edge of the parchment closest to you and use it to help fold about 1 inch of the dough over the filling.

Continue to roll the dough, without the parchment, until you reach the far edge. Pinch the seam to seal, then pinch the open ends (do not fold them under).