Friday Night Challenge: Pizza Rolls for Grown-Ups

I like most things; however, some freezer items in grocery stores taste to me like so much cardboard and bad seasonings.
Take a pizza roll, for instance. I know there are probably legions of fans out there, but really? Dough with no body, seasonings that taste either over-processed or overly-garlicky. Ick.
When given the Friday Night Challenge of:
pizza crust    red peppers     basil    a choice of meat     fresh tomatoes
pizza rolls for grown-ups seemed a good choice.
I consulted the best for the crust: Dorie Greenspan's Baking with Julia book. In it is a great recipe for pizza dough--complete with sponge. I had never taken the time to make pizza dough from a sponge, but I certainly will from now on. The sponge acts as an intensifier. It allows the yeast to mix with just enough flour to really  get going. Later, you add the remainder of the flour. As a result, the dough does taste better. 
The recipe for the sponge and the dough is quite easy and follows:
Take 1 1/2 t. active yeast and add to 1 1/2 c.of tepid water. Stir lightly and let is set for around 5 minutes. Then add 2T. olive oil and stir in 2 1/4 c. flour a bit at a time until all is incorporated. Let rest for around 1 1/2 hours.Stir in 2 more cups of all-purpose flour along with 2 t. salt. Knead for around 6 minutes. Put into an oiled bowl and let rise again for around 1 1/2 hours. 
For the filling, crumble up some ham sausage (seems to cost less and tastes really good). Separately, chop up a green bell pepper (the plan was to buy a red bell pepper, but when I checked they were up to $1.75 a pepper! Green bells are plentiful in the garden, so they won out. I decided to not cook the tomatoes ahead of time, so I used LaRoma (what a great meaty tomato). For the basil, I took a little liberty and used pesto to get a little more intensity of taste.
So, once the dough was ready, I rolled it out, cut it with a pastry round into circles, slathered each piece with pesto, added the pepper and sausage, and then a raw tomato slice. Take two of the rounds and seal them together.  Bake them on a stone in a 450 degree oven for around 15 minutes.
Pizza rolls for grown ups. Enjoy!