Let dough rise until doubled, according to package directions. Punch down. Roll each loaf into a 15-in. x 12-in. rectangle. Season the ground beef with the garlic powder, oregano, parsley, salt and pepper. Lightly brown the meat, drain and set aside. Layer 1/4 of the mozzarella on each loaf, spoon some of the tomato sauce on top of the cheese. Layer 1/4 of the meats on top of the mozzarella, spoon more of the tomato sauce on top and finish with cheddar and Romano or Parmesan cheese. Roll up each rectangle jelly-roll style, beginning with a long side. Seal seams and ends. Place seam side down on two greased baking sheets. Brush with egg yolk.
Bake at 375 degrees F for 25-30 minutes or until golden brown. Let stand for 5 minutes before slicing. Serve warm. Refrigerate leftovers.