(sorry, no photo - gloves too greasy)
Now, mix the sausage with the breadcrumbs (preferably homemade that way there is no additional salt being introduced). Fold breadcrumbs in gradually as you knead/fold the sausage. The breadcrumbs were a new addition to the procedure, my thought being that I wanted to make the sausage more workable, improve the binding and reduce how it sticks to the hands. I ended up using about a cup or so breadcrumbs for three lbs sausage, which was actually a lot more than I had expected, and less than I needed. After cooking, I was really pleased with the end results so I think the bread crumbs will stay on as a normal ingredient in my fatty recipes.
Also, toss in a few dashes of thyme, rosemary, oregano, marjoram and basil.
Divide the sausage mix in half, press out first half of sausage, coat with the tomato sauce mixture.
Slice cheese into strips to facilitate rolling, add to fatty.
Add quartered artichoke hearts, if using oil cured, blot out excess oil before adding to fatty. Add sliced mushrooms (note - these are not the same mushrooms as pictured initially - I changed my mind on the the taste combo and went with "plain" mushrooms).
Add sliced kalamata olives and sliced green onions.
Cut pepperoni into strips, add to fatty. Dice some mild pickled bannna peppers add them and the sautéed garlic. Add spices - thyme, rosemary, oregano, marjoram and basil.