Preheat the oven to 400 degrees.
On an un-floured (or very, very lightly floured surface) work with one loaf of dough at a time.
With a glass or rolling pin, roll the dough into a long rectangle or oval-like shape about 7 inches wide and 18-20 inches long. Be patient with the dough because it will spring back some. Just do your best with it.
Spread the dough with 1 tablespoon olive oil, 1 cup of cheese and your choice of toppings.
Sprinkle on 1/2 teaspoon of garlic powder and Italian seasoning, saving the rest for the second loaf.
If you want to make different fillings, cut the dough in half width-wise or use the second loaf to make a different combination.
Roll up the fillings and pinch the seam to seal, then turn the seam side down on the counter.
Cut slices with a sharp serrated knife making rolls about 2 inches thick.
Repeat with second loaf of dough.
Transfer them to a greased oven-proof skillet or baking dish and bake until browned, about 20 minutes or so.
(If you would like to freeze them, slice and lay the rounds in a freezer-safe dish. Wrap tightly with foil and thaw overnight before baking.)
Serve with warm sauce on the side for dipping.