Use the refrigerated pre-mixed dough for No-Knead Flatbreads Recipe #387518.
Prepare 2 large baking sheet pans with parchment or Silpats, set aside.
Preheat oven to 400 degrees F.
Remove the Olive Oil Flatbread dough (Recipe #387518) from the refrigerator. Lighly dust the surface with flour and cut off a 1 pound (grapefruit size) piece.
With lightly floured hands quickly shape dough into a ball by streching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
On a lightly floured board, flatten the dough, with hands and rolling pin, into a 1/4 inch thick rectangle, dusting with minimal flour if necessary to keep dough from sticking to the rolling pin. If difficulty is experienced in rolling out the dough, allow it to rest for a few minutes. I've found that pulling the dough with my hands works best.
Spread the sauce on the dough, then cheese and top with meat, leaving some of the cheese exposed so that it can help hold the roll together as it bakes.
Starting with the long end roll the dough into a log.
NOTE: Cut only the number of pieces you want to bake. The rest can be wrapped and stored in the refrigerator for up to 5 days, or can be frozen for up to 2 weeks.
Using kitchen shears, cut the dough into 1/2 inch pieces.
Place them on the prepared sheet, leaving plenty of space for them to expand when they bake.
Bake for 15-18 minutes, or until golden brown and the cheese has melted and caramelized a bit.