Preheat oven to 400. Lightly grease a 10-inch ovenproof skillet with olive oil.
On a lightly floured surface, roll dough into about a 8 by 10 inch rectangle.
Brush top of dough surface with olive oil.
Spoon pasta sauce over the top leaving a 1/2 inch border.
Sprinkle with mozzarella, spinach and parmesan.
Starting at one side, roll the dough up jelly-roll style and pinch the seam to seal. Cut into 1-inch pieces.
Place rolls in prepared skillet cut side down.
Bake for 15 minutes, or until dough is golden brown and fillings are bubbly. Serve with an extra sprinkle of parmesan cheese and fresh basil.
Pizza rolls will keep in the refrigerator in an air-tight container for 3 to 5 days.