A pair of kitchen shears is the key to making even cuts.
Preheat oven to 400 degrees. Dust surface lightly with flour. Shape dough into two 11-inch baguettes. Space evenly on a parchment-lined baking sheet. An inch from one end of each, snip a deep, 1 1/2-inch-wide horizontal pocket with shears. Nestle a slice each of soppressata and mozzarella inside. Repeat cutting and stuffing at 1-inch intervals, stopping 1 inch from other end. Let stand, draped with plastic, in a warm place until they double in size, about 30 minutes.
Bake until cheese is melted and dough is puffed, about 35 minutes. Serve warm, with spicy honey.
We like Bee Local Hot Honey; $12, beelocal.com.