I roll the dough into a rectangle and place Italian cold cuts on it. Cappacola, genoa salami, provolone, mortadella...
Fold it up, sealing the edges tightly. I brush it with egg to make it shiny (optional).
You can use all kinds of fillings. Meatballs and sauce, ham and swiss, roasted veggies, mozzarella, basil and tomato slices...