1.  Preheat oven to 425 degree.  Roll out pizza dough to a roughly 12″ x 18″ rectangle on a lightly floured surface.  Spread on the desired spreads of mayonnaise, mustard and/or pesto.  Layer the lunch meats and cheese evenly over the top.
2.  Starting on the 18″ side, roll up the rectangle into a log and pinch the seam closed to seal.  Cut into 12 even pieces with a serrated knife and place on a lightly greased cookie sheet.  Cover and let rise until a bit puffy, about 20 minutes. Bake for 20-25 minutes until the rolls are lightly brown.  Eat hot or allow to cool before packing them for lunches.