Prep sauce, mini meatballs, provolone, Genoa salami, and grated cheese ahead of time.
Make dough the night before and refrigerate.
Roll out dough and drape it over the bowl.
Layer pasta, provolone, eggs, mini meatballs, Genoa salami, sauce, and grated cheese.
Finish with a layer of sauce and a drizzle of beaten eggs.
Wrap and trim the dough and bake until golden brown.
Let it rest before cutting into clean wedges.
Serve with warm marinara sauce.
