Preheat oven to 390 F.

Line a baking sheet with aluminum foil.

Add the strips of bacon (do not overlap) and place in oven for 15 minutes.

Flip bacon and cook another 10-15 minutes or until crispy. Remove to a paper towel-lined plate to drain.

Reduce oven to 350 F.

Remove foil from pan (if there's lots of grease you may wish to dab it up first with a paper towel), wad up and dispose.

Spray the pan with non-stick spray.

Open the can of dough and unroll. Use a rolling pin if needed to smooth it out into a square or rectangle (mine wanted to be a square), but don't let the dough get too thin. If desired, take a pizza wheel and cut off any jagged edges (but only if you're picky like I am).

Sprinkle the cheese around the dough, leaving a 1" border around all edges.

Add the sandwich meats and cooked bacon.

Starting on one edge, roll the dough up into a tight log.

Seal the ends and seam by pinching the sides together.

Cut a few small slits into the top of the loaf and transfer to the baking sheet, seam-side down. I used two large spatulas, gently sliding them under the log, to transfer the dough without problem.

Bake for 25-30 minutes or until golden brown.

Let cool for 10 minutes before slicing as thin or thick as desired.