Preheat the oven to 350°F. Prepare a baking sheet with a silicone baking mat or parchment paper. Set aside.

In the bowl of a stand mixer fitted with a dough hook, combine the yeast, sugar and warm water. Swirl with a spoon to dissolve the yeast. Let the mixture rest until the yeast becomes foamy and aromatic, about 3 minutes.

Pour the olive oil, 3 cups of the flour, Italian seasoning, salt and garlic into the bowl.

Mix on medium speed until the dough comes together in one ball, and then knead for 3 minutes on medium to medium-high speed. The dough should be just a little bit sticky. When you touch your finger to the dough and pull away, you should have just a little dough on your fingertip.

Add the remaining flour 1 tablespoon at a time as needed. The sticky dough is important to help the pizza pinwheels get a little lift as it cooks.

Lightly flour your counter top. Form the dough into a ball and cover with a dish towel. Let the dough rest for 5 minutes.

On a lightly floured counter top, roll the dough into a 12 x 18-inch rectangle.

Spread about 1/2 to 1 cup of marinara over the dough, leaving a 1-inch border on the top edge (this is where you will pinch the dough together, if there is sauce here it will make it hard for the dough to stick together).

Sprinkle sausage, pepperoni, beef and bacon over the top of the sauce. Then sprinkle the cheese over the meat.

Starting at the long edge nearest you, fold the edge of the dough on top of itself and begin tightly rolling the dough away from you, pinching the pepperoni slices into the roll if they try to escape as you go. Use the last 1 inch of clean dough to seal the roll, pressing gently to keep it closed.

Cut the roll in half and then cut those halves in half, giving you 4 logs. Cut each of those logs into 3 pinwheels, giving you 12 pinwheels total.

Arrange the pinwheels cut side up on the baking sheet and spread them out so they are not touching. Bake for 20 minutes, or until they are golden brown and cooked through.

Meanwhile, combine the remaining butter, parsley and salt in a small bowl. Stir together with a pastry brush or spoon. Brush the top and sides of the baked pinwheels with the butter mixture. Serve with the remaining marinara.