Preheat oven to 425° F / 220° C. Line a half-sheet rimmed baking tray with parchment.

On a silicone rolling mat or lightly floured countertop, roll the pizza dough to approximately 11 x 13 inches. Trim the edges so the dough forms an even rectangle, about 10 1/2 inches x 12 inches. Position the rectangle with the longer side facing you.

With a pastry brush, brush the dough with garlic oil, evenly coating the entire surface.

Use a rubber spatula to spread the marinara sauce evenly over the dough.

Scatter the mozzarella cheese evenly over the marinara sauce.

Sprinkle with the Parmesan cheese.

Sprinkle with the dried oregano, dried basil, dried thyme, and chili flakes, if using. Season with salt and pepper.

With your hands, roll the dough toward you to form a log.

With a serrated knife, slice the log* into 1-inch pieces. You should have approximately 12 pieces total.

Transfer rolls to prepared tray.

Sprinkle tops of the rolls with additional Parmesan cheese.

Bake pizza rolls in preheated oven for 15 minutes, or until bubbly and golden brown.

Garnish with chopped fresh herbs and additional parmesan cheese. Serve hot, with extra marinara sauce on the side.

Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place pizza rolls on a parchment-lined tray and heat in 400° F / 205° C oven for 5 minutes, or until warmed through.