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1
Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
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2
Heat 1 tablespoon of the olive oil in a medium saucepan over medium heat.
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3
Add the onions and 1/2 teaspoon of the oregano, season with 1 teaspoon salt and cook, stirring occasionally, until soft, about 4 minutes.
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4
Add the garlic and cook until fragrant, about 1 minute.
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5
Add the tomato puree, 1/4 cup water, 5 torn basil leaves and the red pepper flakes.
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6
Bring to a simmer and cook until slightly thickened, about 4 minutes.
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7
Season with salt and pepper.
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8
Meanwhile, heat the remaining tablespoon olive oil in a large skillet over medium-high heat.
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9
Add the sausage rounds and brown on both sides, about 4 minutes.
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10
Transfer to a paper-towel-lined plate.
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11
Mix the Parmesan with the remaining 1/2 teaspoon oregano in a small bowl.
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12
Divide the pizza dough into 8 portions.
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13
Flatten into 4-inch squares either by stretching with your hands or using a rolling pin.
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14
Spoon 1 tablespoon of sauce onto a square and spread around.
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15
Top with 1/4 cup of the Italian cheese blend, one-eighth of the sausage and 1 basil leaf.
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16
Wrap the dough around the filling and pinch the edge and ends to seal.
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17
Place seam-side down the prepared baking sheet.
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18
Repeat with the remaining dough and ingredients.
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19
Brush the rolls with olive oil and sprinkle with the Parmesan oregano mixture.
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20
Cut 2 slashes across the top.
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21
Bake until golden and bubbly, 20 to 25 minutes.
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22
Serve warm with the remaining sauce on the side for dipping.
