This is from "The Fannie Farmer Baking Book" by Marian Cunningham. It is a rolled loaf of bread with a pinwheel of cheese-and-herb-filled tomato sauce.

Dough
1 cup warm water
1 package dry yeast
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon ground pepper
2 3/4 - 3 1/4 cups all-purpose flour

Filling:
3/4 cup tomato paste
1/4 cup olive oil
3 cloves garlic, chopped fine
1/2 teaspoon salt
1 1/2 tablespoons crumbled dried basil
1 teaspoon crumbled dried oregano
1 cup freshly grated Parmesan cheese

To make the dough: Stir the water and yeast together in a large bowl and let stand to dissolve for a minute or so. Add the olive oil, salt, pepper, and 2 cups of the flour. Beat vigorously until well blended, then add enough more flour to make a manageable dough. Turn out onto a lightly floured surface and knead for a minute or two, then let rest for 10 minutes.

While the dough rests, make the filling: Combine the tomato paste, olive oil, garlic, salt, basil, and oregano, and blend well. Set aside.

Resume kneading the dough until it is smooth and elastic, adding only enough flour to keep ti from being sticky. Place in a greased bowl, cover, and let rise until double in bulk. Punch the dough down, and on a lightly floured surface, roll it out to a rectangle about 9 by 16 inches. Spread evenly with the tomato mixture, then sprinkle with the Parmesan cheese. Roll the dough up, beginning at the short end, and pat it into a loaf shape. Place in a greased bread pan, cover, and let rise to the top of the pan. Bake in a preheated 350 degree oven for 45 to 50 minutes. Remove from the pan and cool on a rack.

I think this might be good with Italian sausage and peppers.