10 oz. dough ball
Sheet/roll 10 oz. dough ball to desired thickness (about 1/8"). Arrange desired ingredients over dough sheet, leaving a 1/2" strip of bare dough exposed at one side of the dough circle.
Lightly moisten the exposed dough strip with water. Roll up cinnamon roll-style, pinch end seam well and turn seam to bottom.
Even and size dough string to 12" in length.
Using a French knife or bench scraper, cut string into three even pieces (about 4" long).
Place cut dough pieces seam-side down in a greased deep-dish pizza pan. Brush with liquid milk. Cover pan and allow to rest/proof for 20 to 30 minutes. Bake in an impingement oven for 5 minutes at 465F.