It looked so good on the forum I had to give it a try also. I cut it just the way Joe showed and then added a layer of creamcheese and oregano and basil. Next came pepperoni and green onions. Finally the spinach and sun dried tomatoes. I rolled it all up and tied it with string. I gave the outside a mesquite dry rub and let it sit in the refridgerater for a few hours. I wrapped in foil to protect it for the first hour or so because I placed it on top of the grill while was cooking 100 filet's for my golf league. Once done with the grilling I unwrapped the roll and let it Mesquite smoke for another hour and a half.
It was done, and all who tried it raved. I will cook this again, well worth the time
