Proof the dough - Proof the Birrittella's pizza dough according to the package directions.
Preheat and prepare the pan - Preheat the oven to 400°F. Brush a 9-inch cast iron skillet with the olive oil. A springform pan or other baking dish also works.
Roll out the dough - On a lightly floured surface, roll the dough out into an oval.
Add the fillings - Spread the tomato sauce over the dough, leaving a border at the ends. Top with the grated cheese, then lay the salami slices over the cheese.
Roll it up - Starting with the longest side, roll the dough up into a tight log. Seal the ends and the bottom seam well.
Cut the rosettes - Cut the log into 8 rounds, each about 1 1/2 to 2 inches thick.
Arrange in the pan - Stand each round in the oiled pan with the meat and cheese facing up, leaving a little space between them. They will spread as they bake, but they're easy to cut apart once they come out of the oven.
Bake - Bake for 15 minutes.
Make the garlic herb butter - While the rosettes bake, stir together the melted butter, oregano, and chopped garlic.
Lower the heat and brush - Reduce the oven to 375°F and bake for 5 more minutes. Remove the pan and brush the rosettes with the garlic herb butter.
Finish baking - Return the pan to the oven for another 15 minutes, until the rosettes are golden brown and a bit crispy on top.
Rest and serve - Let the rosettes set for at least 10 to 15 minutes before serving with more sauce for dipping.
