Line a sheet pan with plastic wrap or parchment paper. Arrange bacon into a weave pattern on the pan. Top evenly with the spicy sausage mixture. Sprinkle over the green olives and pat into the sausage.
Along the middle arrange a long layer of the pepperoni, mozzarella and parmesan cheese. Roll up the “fatty” and be sure the edges are sealed so the melted cheese won’t seep out.
Place in a smoker at 250 F for 2-3 hours, or until the internal temperature is 165 F. If you are pressed for time, you can raise the temperature and cook for a shorter amount of time. If you don’t have a smoker, you can also bake this in the oven.
When done, and the bacon is crispy, remove and let rest for 10 minutes. Slice into medallions and top with pizza sauce if desired.