Roll dough into rectangle until thin but still sturdy.
Lay lightly floured dough with the long side facing you.
Lay meat/cheese slices out left to right leaving several inches of uncovered dough at the bottom and an inch or so on the sides. Overlap slices to fit in dough rectangle and work your way up the rectangle, overlapping each layer atop the other. Add another meat/cheese layer as follows:
Capicola
Pepperoni
Provalone
Genoa
Sprinkle mozzerella, parmesan, basil, and oregano across center of rectangle.
Add optional ingredients to taste.
Tri-fold the dough as follows:
Stretch bottom a bit and carefully fold (some meat and cheese will fold with it) to middle of rectangle.
Now fold bottom to top.
Seal the creases on the sides and top with very well. If you have holes in the dough you made it too thin. Try to fill in the holes with dough from the edges or cheese will seep out.
Cut small 1 inch slits across the top of the roll about an inch apart to allow ventilation.
Bake on spray oiled tray or pizza stone at 400 for 8-12 minutes. Remove from oven when the roll has begun to brown all over.
Let sit for 10 minutes and cut into 1/2 inch slices. Serve optionally with marinara or garlic dipping sauces.