Hand-Held Spicy Italian Pizza Rolls

directions

1. Preheat oven to 400 degrees.
2. Cook the onions, half of the dried oregano and salt in olive oil while stirring for a few minutes until onions are softened. Pour in the tomato puree, 1/2 cup basil leaves, red pepper flakes and black pepper stirring to combine. Turn to simmer and cook about 5 minutes until slightly thickened. Remove from heat.
3. Mix together the grated Parmesan cheese and remaining half of dried oregano. Set aside.
4. Cook sausage, crumbling as it cooks using a spoon or spatula, until browned. Drain on paper towels.
5. Divide the thawed pizza dough ball into 8 equal pieces. Flatten, using your hands or a rolling pin into 4 inch squares. Working on a flat surface, for each of the dough squares, spread 1 tablespoon of the tomato sauce almost to the edges, but not quite; top with 1 tablespoon of the Italian Blend cheese; add 1 generous tablespoon sausage crumbles; top with one of the basil leaves. Gather edges of dough up and over the fillings, pinch edges together to seal. Place pinched edges down on a parchment paper lined baking sheet. Repeat this process with remaining dough squares and ingredients.
6. Brush rolls with olive oil over tops and sides. Sprinkle each with the Parmesan-oregano mixture. Using a sharp knife, cut two slashes across the top of each roll. Bake until golden brown and bubbly for about 25 minutes.