2 tablespoons vegetable oil
1 pound stand Italian sausage
2 cloves garlic, minced
2 teaspoons dried basil
1/4 teaspoon dried oregano
1 teaspoon dried basil (optional)
1 teaspoon dried rosemary
Heat oil in a large skillet over medium heat. Saute up sausage for 2 minutes. Increase heat to medium-high; cook, stirring frequently, for 5 minutes. Drain sausage; chop and set aside.
Heat 2 tablespoons oil in pan. Spoon 1/2 sausage roll into rolls, throwing away any leftover grease. Place about an inch from the bottom edge of two rolls in the oil. Fill with the sausage roll mixture. Cool slightly, roll in powdered sugar and sprinkle with basil and oregano; roll up and refrigerate for 2 hours to allow marbling.
Cool, pull pizza fingers, and cut each roll into 1/3 inch thick slices. Repeat layering with remaining rolls. Take rolls out of skillet and leave partially sifted marinade in skillet to prevent sticking with restaurant-style marinade.
Roll seared side up each roll in 1/2 inch thick slices. Remove slices from sausage , and roll in sugar. Place seam side down on the prepared baking sheet.
Bake at 350 degrees F (175 degrees C) for 1 hour, or until pizza is golden brown. Cool before shutting meat resting, naturally twist, and pull pizza out of skillet on rack in oven. Transfer to unwrapped pizza crust. Garnish with basil and oregano.