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Directions

Preheat your oven to 350.

Take the dough out of the can, fold it over on itself once or twice (otherwise its trying to come apart at the seams), sprinkle both sides with a little flour, and then roll it out into a rectangle until its about 1/4 inch thick. Try to work quickly on this part, so your dough doesnt get too warm and hard to handle. Spread your pizza sauce or tomato sauce thinly and evenly across the whole piece of dough. You dont need much, if you put more than a thin layer then youll just end up with a mess when you roll it. I think the sauce here is more for a bit of flavor, but youre not trying to make it saucy.

Then sprinkle your cheese on evenly.

At this point you could totally add any other toppings you wanted, but if you do I would dice them pretty small so they roll up easily. Bits of pepperoni would of course be awesome, or a little cooked spinach if you wanted to sneak something green in. Go for whatever sounds good, but I would limit it to just a sprinkling of only one or two extra toppings, otherwise youre not going to get a very tidy roll.

Once its all topped - roll it up, as evenly as you can. Start from the long edge, you want your final roll to be long and narrow. Try to get it as tight as you can without feeling like youre squishing it. At this point if youve handled it a lot and you feel like your dough is getting too soft to slice, I would stick it in the fridge for 20 minutes or so. Then slice, with a good sharp knife so you dont squish it. I think about 3/4 of an inch is just about right. And that size seems to fit perfectly in a lunch container. Cut to that size, as you can see, I made 1 dozen rolls.

Spray baking sheet with oil. Put your rolls on your baking sheet and stick in your 350 degree preheated oven for 12-15 minutes - 14 minutes was just about right in mine, but every oven is different.

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