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1
Heat the olive oil and the garlic in a medium saucepan over medium low heat. When aromatic, which should take about 1 minute, add the tomatoes. Bring to a boil, reduce the heat so that it is at a gentle simmer and let it go for 20 minutes.
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2
Using the back of a spoon, force the tomato mixture through a fine sieve, discard anything left in the sieve. Place the liquid back into the saucepan, add the oregano and chili flakes and continue to simmer until the sauce is thick, you should end up with 1 cup. Taste for salt and set aside to cool. You can make this a day ahead and refrigerate it until you need it.
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3
Place the pizza dough onto a floured counter and cut in half. Set one half aside. Roll out the other half into a 12 inch circle. Spread with 1/4 of the sauce and half of the mozzarella cheese.
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4
Cut the circle into 8 triangles. Roll each triangle up, starting from the side end, into a crescent shape. Place onto a parchment line pan.
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5
Repeat with remaining pizza dough. Cover the rolls with a tea towel and allow to rise for 30 minutes.
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6
Preheat your oven to 375 F. Place the rolls in the centre of your oven and bake for 20 minutes. Remove from the oven and set aside to cool slightly, about 15 minutes (longer is okay too).
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7
Place a cast iron or other heavy saute pan on high heat. Add 3 Tbsp of the olive oil and heat until the oil is very hot but not smoking. Reduce the heat to medium. Add the rolls, top side down, do not crowd the pan. Press them down with a spatula. Fry until brown and crispy, about 2 minutes. Turn over and fry the other side for another minute or so.
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8
Remove to a paper lined plate and repeat with the remaining rolls, adding more oil as necessary. While the rolls are frying reheat the remaining 1/2 cup of tomato sauce.
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9
Place the rolls onto a serving platter, sprinkle with the romano or parmesan and serve immediately along with the remaining tomato sauce.
