On a floured surface roll pizza dough to a 16 x 12 inch rectangle. Starting at one end, place salami across dough. Place a row of pepperoni next to the salami, then Fontina and finally Provolone. Starting at the salami end, roll up tightly. Cut air holes with a knife in 6 places.
Bake on a pizza stone or baking sheet at 350 for 45 minutes. Allow to stand 10 minutes before cutting. Serves 6.