Roll out your pizza dough into a 12-inch square. Mine is not so much a 12-inch square, but you get the idea. Spread some pizza sauce and cover with cheese.

Roll the pizza just like you would a cinnamon roll.

Cut the log into 1-inch slices and place on a lightly greased cookie sheet or one lined with parchment.

Bake in a preheated 425 degree oven for 12 minutes. Take the pizza rolls out and top with another spoonful of sauce and some extra cheese. Matt mixes his leftover sauce and cheese together, but I did not follow directions. Bad girl. Put the pizza rolls back into the oven for an additional 5 minutes or until the cheese is golden.

You want to try the pesto version? Just swap out prepared pesto for spaghetti sauce.