I think I made these before and probably posted it back then too, but they are pretty good.
So I will post it again.
The full recipe comes from Suzane McMinn at Chickens in the Road.
The time my dough has pieces of bacon, garlic, and shredded mozzarella in it.
Roll out the dough and sprinkle with more mozzarella and some pepperoni.
Wonder why the shapes are so different.
Bake them for a while.
Feel bad about erupted rolls.
Let them cool some.
Tear one open and add some sauce.