Spread pesto on each dough rectangle. Top each with salami. Carefully spread cream cheese spread and tapenade over salami. Place roasted pepper strips on one long side of each dough rectangle. Starting with roasted pepper-topped long side, roll up loosely; pinch edges to seal. Place, seam side down, in ungreased 15x10x1-inch baking pan. Spread each roll with Parmesan spread from container.