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1
Preheat the oven to 375 degrees F. Line 1 baking sheet with foil and another with parchment.
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2
Toss the sausages with 1 tablespoon of the oil on the foil-lined baking sheet, and bake, flipping the sausages halfway through, until lightly browned and fully cooked, about 30 minutes.
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3
Let cool.
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4
Lower the oven temperature to 350 degrees F. Toss together the provolone and mozzarella in a medium bowl.
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5
Make a slit down the length of each sausage, cutting about halfway through, and fill each with 1 teaspoon pesto, 2 pepper strips and 1 scant tablespoon of the cheese mixture; reserve any remaining cheese mixture.
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6
Open the tube of dough, find the seam and carefully unroll the dough on a lightly floured surface.
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7
Cut 6 strips 1 1/4 inches by 12 inches.
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8
Wrap 1 strip around a stuffed sausage link, coiling the strip from 1 end of the link to the other, leaving a 1/4-inch space between dough turns and leaving the ends of the sausage slightly exposed.
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9
Repeat with the remaining dough strips and sausages, setting the finished rolls at least 1 inch apart on the parchment-lined baking sheet.
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10
Brush the rolls with the remaining tablespoon of oil.
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11
Sprinkle the tops with the reserved cheese mixture.
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12
Bake until golden brown, 20 to 25 minutes.
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13
Let cool for a few minutes before cutting each roll into 4 pieces with a serrated knife.
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14
Serve warm with warm marinara sauce on the side.
