Extra-virgin olive oil and coarse sea salt, for cooking
Chopped Italian parsley, as garnish (optional)
Line a baking sheet with parchment paper. With floured hands, press down and gently stretch the pizza dough into a large rectangle of about 23 × 30 cm (9 × 12 in). Transfer to the prepared baking sheet. Brush the dough with olive oil, then cover with barbecue sauce. Garnish with the red onion, bell pepper, sausage rounds and Armstrong Old Cheddar Shredded Cheese. Starting from the long side of the rectangle, roll the dough tightly. Refrigerate the pizza roll for 20 to 30 minutes (this will make it easier to slice the dough into rolls).
Meanwhile, preheat the oven to 230 °C (450 °F).
Take the dough out of the refrigerator. Transfer the roll to a cutting board. Using a sharp knife, slice the roll into 12 portions, then transfer the sliced rolls back to the parchment paper-lined baking sheet, setting them cut side down and side-by-side. Brush the top of the rolls with olive oil, then sprinkle with coarse sea salt. Bake for 15 to 20 minutes or until the rolls are puffed and golden brown and the cheese is bubbling. Let cool for 5 minutes, then serve, sprinkled with chopped parsley.