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  1. Spread the pesto on a sheet of pizza dough, the tomato sauce on another sheet, and the tapenade on the third. Cover each with another sheet of pizza dough and roll them. Cut into the top of each roll lengthwise and braid the 3 rolls together. Form a circle with the braid inside the bundt pan and bake for 50 minutes at 350 °F.

  2. Once out of the oven, unmold the cake with the flat side down. Cut the top off and set aside, slice the remaining cake into 2 layers. Top the bottom layer with slices of provolone, cheddar, mozzarella, red onion, lettuce, tomato, mortadella, salami, and prosciutto. Drizzle with olive oil and sprinkle with salt, pepper, and oregano.

  3. Place the other half of the cake on top and fill the hole in the center with cheese sauce. Dip the top that was removed in the cheese sauce before slicing, dipping, and enjoying!

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