In a small bowl, combine the yeast, 1/2 cup warm water and the honey or sugar. Stir to combine.
Set aside allow the yeast to activate for 5 minutes. The mixture should be creamy and bubbly.
In a large bowl,combine the flour, salt and pepper. Form a well in the middle of the flour and add the yeast mixture along with 1/4 cup melted butter. Using your hand like a claw, slowly begin mixing the flour into the liquid, adding more water as needed, until a soft, shaggy dough is formed. It may not take all of the water.
Pour the mixture out onto a clean lightly floured surface and begin kneading the dough for 10minutes or until smooth and elastic. Place the dough in a bowl and cover with plastic wrap.
All the dough to rest and rise for 30 minutes
Preheat the oven to 400 degrees F. Prepare a large oven-safe skillet or 13x9-inchbaking dish by rubbing with half a tablespoon butter or olive oil.
Punch down the dough. Lightly flour a clean surface and place the dough on the board. Using a rolling pin, roll the dough out to an approximate 20 by 14-inch rectangle, with the longest side facing you. Brush the dough with the 3 tablespoons melted butter
Sprinkle the surface evenly with the salami, provolone and parmesan cheese. Starting from the long edge furthest from you, roll the dough towards you, into a firm log.
Using a serrated knife, cut the log into 16 even slices. Place them into your prepared baking dish. With either a pastry brush or your fingers, lightly dab the beaten egg on the exposed dough for the egg wash
Bake for 25 minutes,or until golden brown on the edges. Serve warm.