Mix the Italian sausage meat with the sliced green olives. Roll the meat mixture into a 10 x 10 inch square. Roll in a large freezer bag or on parchment paper so the meat will roll into the fat easily.

Lay the pepperoni slices in the middle of the sausage meat. Sprinkle the grated mozzarella on the pepperoni.

Roll up the fat so that the cheese and pepperoni are completely surrounded by the sausage mixture. Place the fatty on a smoker rack.

Set your Bradley to 250ºF. Smoke the fatty for about 2 ½ hours. Remove when the internal temperature is at 165ºF.

If desired, serve with pizza sauce.

By: Steve Cylka