D's Mexican Pinwheel Variation (for lunches)

I was making pizza dough the other day from my go-to pizza dough recipie (has oregano and basil and such in the dough - yummy!) and dumped ingredients together wrong.  So I switched over to making C's Basic Sweet Bread Dough from Mother's Recipies.  I doubled the Basic Sweet Bread Dough recipie.

After the initial rising, I divided it into thirds

One-third I rolled out on my baking stone, sprinkled with basil and oregano, spread with canned spaghetti sauce, sprinkled with shredded cheese, and topped with pepperoni circles.

For two-thirds, I used the Mexican Pinwheel meat recipie (except used the open spaghetti sauce instead of tomato sauce).

One-third, I cut into rolls and baked in a 9x13 pan as usual.  We've having those for a meal.

The other third, I cut into rolls and baked them in muffin tins -- each roll baking individually in its own little muffin circle.  Those I froze in a gallon freezer bag to pull out for lunches as needed.  I haven't actually tried them yet, so we'll see how they go.