In a large skillet, saute sausage over medium heat until brown. Drain and set aside. In a medium saucepan saute over low heat flour and olive oil, stirring continuously until thick and roux has turned a light brown color (about three minutes). Add milk, salt and pepper and 2 tablespoons parsley. Cook for 1 minute until mixture is thick. Remove from heat and stir in 1/4 cup parmesan and 1/2 cup mozzarella. This completes a Bechemel Sauce.Set mixture aside. Heat frying oil to 350 degrees. Slice pasta sheets into rectangles. Fry each pasta shape until golden brown, about 1 minute. Drain on paper towels. On a large platter arrange fried pasta. Pour Bechemel sauce over pasta. Add remaining cheeses, pepperoni, sausage, olives, tomatoes, pepperchinis, jalapeno and green onions. Sprinkle with remaining parsley. Serve.
Fresh pasta sheets can be made or purchased at a specialty Italian store.