Homemade Pizza Dough:

• Proof your yeast by combining yeast, warm water, and sugar.  Let stand for 10 minutes until the yeast is frothy.
• In a large bowl, combine flour and salt.  Add the proofed yeast and olive oil.  Stir to combine, until a sticky dough comes together.
• Turn out onto a lightly floured surface and knead your dough.  The dough should be still slightly sticky but smooth.  Transfer to a lightly oiled bowl, cover, and let rise about 2 hours or until doubled in size.

Pizza Rolls:

• In a medium cast-iron skillet, cook the sliced Kielbasa until golden brown. Transfer to a glass bowl and set aside.
• Preheat oven to 375 degrees F. Line two baking sheets with parchment paper and set aside.
• Roll out the fresh pizza dough on a well-floured surface into a 16-inch rectangle about ¼ inch thick. Using a pastry knife, cut the dough into triangles.
• Brush each triangle with about 1 tablespoon of sauce, topped with the sliced Coleman Natural Kielbasa, and the shredded mozzarella. Roll the triangle starting with the wide edge, tucking the pointy edge under the roll. Repeat this process with the rest of the remaining dough.
• In a small bowl, combine the grated Parmesan, garlic powder, oregano, salt and pepper. Brush each roll with the melted butter and sprinkle the garlic seasoning over each.
• Bake the rolls until they have puffed and are golden with the cheese melting through, about 25 minutes or so depending on the temperature of the oven. Serve and enjoy!