# What You'll Need:
→ Dough
01 - 1 pound refrigerated pizza dough
02 - All-purpose flour, for dusting
→ Alfredo Sauce
03 - 1/2 cup heavy cream
04 - 2 tablespoons unsalted butter
05 - 1/2 cup grated Parmesan cheese
06 - 1 clove garlic, minced
07 - Salt and black pepper, to taste
→ Filling
08 - 2 cups fresh spinach, roughly chopped
09 - 2 tablespoons olive oil
10 - 2 cloves garlic, minced
11 - 1 cup shredded mozzarella cheese
12 - 1/4 teaspoon crushed red pepper flakes, optional
→ Topping
13 - 1 tablespoon melted unsalted butter
14 - 1 tablespoon grated Parmesan cheese
15 - 1 teaspoon dried Italian herbs or oregano
# Method Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a small saucepan over medium heat, melt butter. Add minced garlic and cook for 1 minute. Pour in heavy cream and bring to a gentle simmer. Stir in grated Parmesan until melted and smooth. Season with salt and pepper. Remove from heat and allow to cool slightly.
03 - Heat olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Add chopped spinach and cook until wilted, about 2 minutes. Season lightly with salt and let cool.
04 - On a lightly floured surface, roll out pizza dough into a 12x15-inch rectangle.
05 - Spread Alfredo sauce evenly over the dough, leaving a 1/2-inch border untouched. Distribute sautéed spinach over the sauce. Sprinkle with mozzarella cheese and red pepper flakes, if using.
06 - Starting from a long edge, tightly roll the dough into a log. Pinch the seam to seal.
07 - Slice the log into 12 equal pieces. Arrange rolls cut side up on the prepared baking sheet, spacing them slightly apart.
08 - Brush tops of rolls with melted butter. Sprinkle with extra grated Parmesan and dried Italian herbs.
09 - Bake for 18 to 22 minutes, until rolls are golden brown and the filling is bubbling.
10 - Let rolls cool slightly before serving.
