Prep the oven and pan: Heat the oven to 400°F (200°C). Line a baking sheet with parchment or lightly grease a 9x13-inch pan if you prefer snug rolls.

Prepare the veggies: Finely chop all vegetables so they roll easily and bake evenly. Pat mushrooms and spinach dry with paper towels to reduce moisture.

Season the veggies: In a bowl, toss the chopped vegetables with 1 tablespoon olive oil, Italian seasoning, garlic powder, a pinch of salt, and black pepper. This boosts flavor and helps them cook nicely.

Roll out the dough: On a lightly floured surface, roll the dough into a rectangle about 12x14 inches. Aim for even thickness so the rolls bake uniformly.

Add the sauce: Spread a thin layer of pizza sauce over the dough, leaving a ½-inch border on all sides. Too much sauce makes rolling and slicing messy.

Cheese and veggies: Sprinkle mozzarella and Parmesan evenly over the sauce. Scatter the seasoned veggies over the cheese, keeping the border clean.

Roll it up: Starting from a long side, roll the dough into a tight log. Pinch the seam to seal, then place the log seam-side down.

Slice the rolls: Using a sharp serrated knife, cut the log into 1-inch slices. You should get about 12–14 mini rolls. Wipe the knife between cuts if needed.

Arrange and brush: Place rolls cut-side up on the prepared pan, leaving a little space between each. Brush the tops lightly with olive oil and sprinkle with a pinch of Parmesan or Italian seasoning if you like.

Bake: Bake for 16–20 minutes, until the rolls are puffed, the cheese is melted, and the edges are golden brown. Rotate the pan halfway through for even browning.

Cool slightly: Let the rolls rest for 5 minutes to set. This helps them hold together and makes them easier to serve.

Serve: Enjoy warm with extra pizza sauce or ranch for dipping. A simple green salad on the side turns them into a full meal.