• 1 lb. bacon thick slice (for weave)
• 1 lb. ground beef
• 1 lb. ground sausage
• 2 teaspoon Kosher Salt
• 1 teaspoon basil
• 1 teaspoon oregano
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion power
• 1 teaspoon black pepper
• 1 cup mozzarella cheese
• 2 tablespoons pizza sauce
• 1 can black olives 2.25 oz, drained
• 8 ounces sliced mushrooms, sautéed
• ½ lb. pepperoni sliced thin

1. Set grill/smoker at 250˚F.
2. Create a bacon weave on wax paper and then set off to the side.
3. Combine the beef and sausage with all seasonings, add the beef and sausage, then place mixture in a gallon zip lock and seal removing as much air as possible in bag.
4. Flatten out the meat in the zip lock so it’s an equal thickness throughout.
5. Cut the zip lock bag open using a knife at the seams on each side.
6. Layer the pizza sauce, olives, mozzarella, pepperoni, mushrooms, and more mozzarella.
7. Use the zip lock to help roll the meat into a loaf, seal the ends of the loaf to prevent the filling from oozing out.
8. Roll the loaf onto your bacon weave, use the wax paper to wrap the bacon weave over the loaf.
9. Place load on middle rack and smoke for 2 to 3 hours until the internal temperature hits 145˚F.
10. Increase grill/smoker temp to 400˚F continue cooking for about an hour until the internal temp hits 165˚F.
11. Remove from smoker and let the fatty rest for about 15 minutes before slicing into 1-inch cuts and serving with a side of pizza sauce.