Cut 1 pack (400 g) of tin pizza dough (chiller cabinet) crosswise into 4 strips. Spread the upper halves of each strip with approx. 75 g of strained tomatoes, season with salt and pepper. Halve 16 small slices of pepper salami. Place 8 overlapping slices on the upper third of each strip so that the pepper edge protrudes slightly.
Spread 60 g grated gratin cheese on top. Fold the uncoated dough over the top so that half of the salami slices are covered. Roll up the dough and place in four greased muffin troughs. Bake in a hot oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer) for 20-25 minutes.