— — Kitchen Manager Mike Feyes, who is now overseeing changes to the restaurant at Tonawanda Bowling Center, has never seen it done.

His new invention, a six pound pizza roll, has yet to be completely devoured.

On Tuesday, amid renovations now taking place at the restaurant in advance of its re-opening next month, Niagara Falls native Marcus Rotella, the reigning “Meat Destroyer,” bellied up to the area’s newest food challenge.

“You’re driving home, right?” he asked girlfriend Jenny Prisk, who accompanied the destroyer, also known as “meatball” by some of his friends.

While paninis and lighter fare are planned as part of the menu changes in store at the Bowling Center’s new eatery at 574 Young St., to be renamed the Back Alley Bar and Grill, customers like Rotella are now openly challenged to eat Feye’s decidedly over-the-top pizza roll, featuring not one but four kinds of meat, banana peppers, jalepenos, provolone, pepperjack and cheddar all wrapped in about two pounds of dough.

Those who are successful get the meal, which retails for $24.99, for free, as well as their picture on the wall and a chance to compete for a cash prize at the end of the year.

A large bowl of marinara sauce accompanying the monster roll is optional, and Rotella instead chose to wash it all down with a large Mountain Dew, no ice.

About five minutes into the challenge, he switched from a booth seat to a stand up table with a bar stool.

“It’s all strategy. If you stay compact you’ll get full quicker,” he said.

Alas, the monster (disputed) king of the pizza kingdom remains unvanquished, as Rotella later reported finishing only half (or about 3 pounds) of meat, cheese and dough after roughly 40 minutes of straight eating.

“I didn’t really prep for it. I feel fine eating half of it and not really being in food challenge mode,” he said.

It is, oddly, the new centerpiece challenge at the former Ten Pin Pizza restaurant, which will reopen next month offering a range of “healthier” menu items as well as lunch. d give people more options,” Feyes said.

For those calorie-lovers, fear not, as Feyes’ signature dish remains the eight-ounce strip steak atop garlic bread garnished with a whole stuffed pepper.

Rotella, who holds the title of meat destroyer following success at a seven-hour protein bender last month, was skeptical from the start Tuesday evening when Feyes and others invited him to take a crack at the dish.

“I think it’s good,” Rotella said of the pizza roll, noting he plans to try again soon. “I told them they should come up with a snazzy name for it. Once there’s a T-shirt at stake I’m going to definitely be back.”

A grand opening party for the new restaurant is planned Aug. 6, during bowling week at the lanes, where pro bowlers, kids attractions and other events are planned throughout the week.