Preheat your oven to 220°C (430°F). Line a large oven tray with baking paper.
Roll out dough on a large sheet of baking paper to form a large rectangle. Leaving a 2cm (¾ inch) border, spread the sauce over the dough followed by half the cheese. Now layer the salami, pepperoni and ham over the top. Sprinkle with oregano, the basil leaves and then the rest of the cheeses.
Use a pastry brush to wet the edges of the dough with the some of the beaten egg. Now, starting at one long edge, carefully roll the dough to enclose the filling, using the baking paper underneath to turn and guide the dough until it becomes a long tube shape. Seal the ends and transfer the roll, seam down, to your prepared tray.
Use a sharp knife to make slits along the roll at regular intervals. Brush all the visible dough with the beaten egg wash and place in the oven.
Cook for 20–25 minutes, or until the dough is golden. Remove from the oven, allow to cool for 5 minutes. Serve hot or room temperature.
