You won't know until you try, but I would think putting the crust on the outside would just give you burnt crust.
That said, not all fatties can turn out rolled the same way mine was, I suppose. In mine, the crust was in the middle and surrounded by pecan pie filling except for one side where meat and crust were connected. So in mine, the crust seemed no different than sitting at the bottom of the pan under all that pie filling anyway. Again, the next one someone rolls up might be different though.
What's the problem with the crust? Just curious. I'd love to see a variation on the theme, so feel free to modify as you see fit. I'm just wondering what the thought processes are.