1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Sauté Veggies: Heat olive oil in a skillet over medium heat. Add the sliced peppers and onions. Sauté for 5–7 minutes until soft and caramelized. Season with a pinch of salt. Remove from heat and set aside.

3. Melt Cheeses for Dough: In a microwave-safe bowl, combine the shredded mozzarella and cream cheese. Microwave in 30-second intervals, stirring in between, until completely melted and smooth (about 90 seconds total).

4. Make Dough: Add the almond flour, egg, garlic powder, and oregano to the melted cheese. Mix vigorously with a spatula or your hands until a cohesive dough forms. If it gets too stiff, microwave for 10 seconds to soften.

5. Roll Out: Place the dough between two sheets of parchment paper. Roll it out into a rectangle about ¼-inch thick.

6. Layer: Remove the top sheet of paper. Arrange the provolone cheese slices over the dough, leaving a small border at the edges. Top with the chopped roast beef and the sautéed pepper/onion mixture.

7. Roll Up: Using the bottom parchment paper to help you, tightly roll the dough up lengthwise (like a jelly roll or cinnamon roll). Pinch the seam and ends to seal the filling inside.

8. Slice & Bake: You can bake the log whole or carefully slice it into 8 thick rolls (pinwheels) and arrange them flat on the baking sheet. If slicing, reshape slightly if they squish.

9. Bake: Bake for 15–20 minutes, or until the dough is deep golden brown and the cheese is bubbly.

10. Serve: Let cool for 5 minutes before serving (the dough firms up as it cools).