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1
In a small bowl, mix the olive oil and garlic, and set aside.
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2
Divide the pizza dough into 24 equal pieces.
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3
Form the dough into small balls, then with a rolling pin, roll out each ball into a 3 to 4-inch round.
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4
In the center of the round, place a cube of mozzarella cheese, 1/2 teaspoon of basil pesto, 3 to 4 sun-dried tomato pieces, or oven-dried cherry tomatoes and 1 or 2 artichoke heart pieces.
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5
Lift the edges up towards the center, and well seal the roll.
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6
Brush two 12 cup - muffin tins with garlic olive oil at both bottom and edges of each cup.
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7
Place the roll into well-oiled cup, you can place the roll upside down as a round ball or you can place the roll flat-bottom down and sealed top up like a Chinese steamed bun.
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8
Repeat the same steps until all the rolls are in the oiled muffin tins.
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9
Let rest at a warm place for 40 to 60 minutes until the rolls are almost doubled in bulk.
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10
Preheat the oven to 425 degrees F.
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11
Bake 2 tins of rolls for 10 minutes, lower the temperature to 375F (190C) F, and continue to bake for another 15 to 20 minutes, or until the top becomes brown and when you tap it, sounds hollow.
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12
Remove from the oven, let cool in the pan on a wire rack.
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13
Take the rolls out of the muffin tins and cool on the rack or serve warm.
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14
Makes 24 rolls and they can be frozen well.
