These pizza rolls are great to make in advance for dinner anywhere from the front porch to the city park. Like any good pizza, you can pretty much fill them with whatever you want, then just pack them up and eat them wherever you please. Most stores offer pizza dough that is already prepared and can be picked up from the refrigerated case (or even the freezer). If your market seems to be out, give your corner pizza shop a call - they'll usually sell you a ball of dough, no problem.
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Lightly dust a work surface with all-purpose flour. Carefully stretch both balls of pizza dough out into a rectangle about 12 inches long and 8 inches wide (the dough should be between 1/4- and 1/2-inch thick). Scatter the mozzarella, tomatoes, basil and pepper flakes evenly over each piece of dough. Drizzle the olive oil evenly over both portions of dough and season them with salt and pepper.
Starting on the wider side of the dough, roll each piece of dough into a log. Slice each log into 6 equal portions and transfer the rolls to the prepared baking sheets, leaving at least 1 inch between each roll.
Bake the pizza rolls, rotating the pans halfway through baking, until deep golden brown, about 25 minutes. Let the rolls cool slightly before serving them warm (if packing them up for a picnic, let them cool completely).
COOK'S PERKS! As some of the mozzarella melts during baking and caramelizes on the parchment paper, it makes a delicious snack - to the victor go the spoils!