Thaw the Rhodes roll dough, finely chop your veggies, and prep the shredded cheese. When you are ready to start assembling the rolls preheat the oven to 400 degrees F.
Use your hands to pull and flatten eat roll into a circle about 1/4 inch thick. Cover each dough circle with a few tablespoons of shredded cheese and chopped veggies.
Pull together the edges of each roll and pinch to seal around the veggies and cheese. Put each ball, pinched size down into a greased 9 inch pie plate.
Melt the butter in a small saucepan over medium heat. Add the garlic and cook for 1-2 minutes. Remove from heat and add basil, oregano, and parsley. Brush half of the butter mixture on the rolls. Save the other half of the mixture for after baking.
Bake at 400 degrees F for 18-20 minutes, or until the rolls are golden brown. After baking, brush the rolls with the remaining butter mixture and sprinkle with parmesan cheese.
Serve with pizza sauce or marinara for dipping.