Anyway this is my take on the pizza rolls thing. Not quite the same as the snazzy ones - these are more like the ones made (I think) by Tana Ramsay and they're basically just a Chelsea bun with a savoury filling.
First you need a bread dough. I tend to make mine intuitively - I have a plastic cup measure and I use two of those of strong bread flour, a teaspoon of quick mix yeast, a teaspoon of salt, a glug of olive oil (in this case a nice basil favoured one) and enough warm water to make a soft dough. I added a teaspoonful of dried herbes de Provence too for extra flavour. You could use some left over pizza dough or my focaccia dough would work just as well (but would make a bit more than this, perhaps).
Once that is kneaded and risen you need to roll it out into a large rectangle. I then spread mine with a whole tub of fresh pesto (in lieu of tomato sauce which makes me itch), some ham and emmental cheese (because that's what I had to hand).
It will then look something like this:
Next roll it up from the nearest long side into a long sausage shape (or start and then let your nine-year-old daughter take over):
Next cut it up into rounds. The knife flattens the circles, so squeeze them back into shape again. Tuck them into a suitably sized tin so they are snuggled up close enough to hold a conversation:
Leave to rise again for a little while longer (while the oven heats up to Gas Mark 6) then bake them until golden brown and sizzling:
Serve warm as a tear and share bread. Delicious!