Preheat oven to 220°C fan forced. Scatter the tomatoes in a roasting pan. Drizzle with both oil sachets and sprinkle with both salt sachets. Shake the pan to coat. Roast for 8 minutes until the tomatoes are tender and just start to collapse. Set aside to cool for 15 minutes. Reduce the oven to 180°C fan forced.
Meanwhile, mix butter, garlic, parsley and half the parmesan until well combined, season. Spread over the cut side of the rolls. Arrange garlic buttered side up on a greased 38cm round (or 30cm x 45cm) oven tray. Bake for 5 minutes until rolls start to colour. Remove from the oven.
Combine the mozzarella and cheddar and sprinkle 3/4 over the rolls. Top with salami, olives, tomatoes, remaining cheddar mix and remaining parmesan. Bake for 15 minutes until cheese has melted. Serve warm.
TipThe number of dinner rolls that fit in the pan will depend on the size of your rolls.
TipTime saving tip, replace the homemade garlic rolls with purchased garlic bread.
TipThe pull apart can be made ahead. Bake for 10 minutes in step 3. Warm in a 160°C fan forced oven for 10 minutes to serve.