Make the filling: Heat 2 tablespoons of olive oil in a medium sauté pan over medium-low heat. Add the onion and gently cook until soft and translucent, about 6 minutes. Add in the garlic and cook for another 30 seconds. Remove the pan from the heat and allow mixture to cool.

Place the raisins and pine nuts in a large bowl. Add in the breadcrumbs and pecorino cheese. Add in the cooled onion/garlic mixture, parsley, salt, and a few grinds of pepper. Stir to combine. Drizzle in the remaining 3 tablespoons olive oil and stir until incorporated. 

Make the rolls: Preheat the oven to 375°F .

Have all the components in front of you so you are ready to roll. Cut the provolone crosswise into 14 long sticks about ½ inch thick. (Don’t worry if they break as you can piece together when you roll.) Gather your bay leaves and your onion slices.

Find a baking dish that will hold the rolls somewhat tightly together, approximately 8 inches by 10 inches will work nicely. Drizzle the bottom generously with olive oil.  

Lay a slice of meat on your work surface and spread about 1 very heaping tablespoon of filling on the meat. Begin to roll the slice and at about the halfway point, add in a stick of provolone cheese. Roll tightly, tucking in the sides and ends to seal the filling inside.

Place the roll in the baking dish, tuck a slice of onion and a bay leaf alongside. Repeat the process until you have rolled all the meat. 

Drizzle the top of the meat with olive oil. Give it a sprinkle of salt and pepper. Bake until the rolls are cooked through and brown on top, about 20 minutes.  Serve hot from the oven (but also very tasty at room temperature).