Prepare a glass pie pan by spraying with non-stick spray.
Roll out the pizza dough on a floured surface to a large rectangle that is about ¼” thick. Spread the top evenly with a Stonewall Kitchen Spread, leaving about ½” on each side. Sprinkle with the mozzarella cheese. On the long end of the rectangle, begin rolling into a log. Pinch the seam together. With a sharp knife, gently slice into 1” slices. Place spiral side down in the prepared pan, so they are just gently touching. Continue until all dough is used.
Cover with a towel and let rest for 20 minutes. While it is resting, preheat the oven to 425°F.
Melt the butter and add the minced garlic. Brush the butter on top of the rolls and sprinkle with parmesan, salt and pepper.
Bake for 20 minutes, or until the tops are golden brown.
Remove from oven and allow to cool slightly. Sprinkle with feta and fresh chopped parsley if desired.