Heat oven to 400°F. In large bowl, mix cream cheese, mayonnaise, cheese, olives, roasted peppers, green onions, bacon and oregano leaves until well blended. Add salt and pepper.
Remove dough from 1 can and unroll, but do not separate into triangles. Press perforations to seal, forming 1 large rectangle.
Spread half of the cream cheese mixture evenly over dough rectangle, leaving 1/2 inch edge on one short end of rectangle. Starting with other short end, roll up dough into log. With serrated knife, cut log into 12 slices. Place slices cut side down on ungreased cookie sheet. (Filled dough log may be refrigerated 1 hour for easier slicing. Wrap in plastic wrap before placing in refrigerator.)
Bake 12 to 15 minutes or until golden brown. Repeat with second can of dough and remaining cream cheese mixture. Serve warm.