On medium to medium high, cook ground beef in a large skillet, breaking it apart into smaller pieces until brown and crusty.
Remove the beef and add 2 TBS of butter to the beef fat left in the pan.
Begin cooking the onions, bell peppers and mushrooms if you want them, creating as much of a single layer as possible.
Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.
Add the beef back into the pan.
In a small measuring cup, whisk the chicken stock and cornstarch together until smooth.
Then add the ketchup, Worcestershire sauce, salt, black pepper, to the stock/cornstarch mixture, whisking until completely mixed.
Add slurry to the meat, stirring to combine.
Cook until the liquid has reduced by about ¾, so it just coats the meat. This will take about 3-5 minutes.
Turn off the heat, add in the diced provolone cheese. Allow the mixture to cool.
Preheat oven to 350 degrees.
On a floured surface roll out roll dough flat
Add about two tablespoons of the cooled mixture to the center of the rolled out dough.
Bring in the centers of the dough, sealing the bottom. Place seam side down in a greased(non stick cooking spray) 9x13 baking dish.
Using a pastry brush, brush the tops of each roll with butter and sprinkle with parmesan cheese.
Bake for 25 minutes, until golden brown. Some ovens may require longer cooking times, so gently press on the rolls to make sure they are firm to touch and dark enough for your taste (careful they are hot!)
Serve and enjoy with your favorite dipping sauces.
