In a skillet over medium to medium-high heat, cook bacon for 5 minutes, stirring occasionally. Then add beef and onion, stirring to combine. As the beef is browning, break it up until there are small pieces, 1/4" in size or so, not larger than 1/2" in size. Drain any excess fat. Remove mixture to a paper towel-lined plate to cool.

Combine individual thawed rolls and roll into 12" x 18" rectangle with a rolling pin. The dough is very elastic and forgiving, but the cold dough will take a little work to get rolled to that size - just be patient, it'll come around. As you work with the dough, if it starts to stick to the rolling pin a little, don't be afraid to give your rolling pin a very light coating of all-purpose flour. I just keep a small amount available on the counter, to pat over the rolling pin every now and then.

Spread pizza sauce over dough, leaving a 1/2" bare edge of dough at the perimeter. Sprinkle beef and bacon mixture evenly over pizza sauce, followed by Italian herb mix, pickles, sharp cheddar, and mozzarella.

Place cornmeal on a small plate and set aside. Spray a large rimmed pan lightly with non-stick spray and set aside. Roll up dough jelly roll style, starting with the long side. Tuck and roll the dough fairly tightly. If dough sticks to surface below, grab a thin metal turner or spatula to nudge the dough. Again, the dough is very forgiving - don't worry about perfection here. Just keep rolling, nice and tight. With a large serrated knife (I use a bread knife), slice the roll into 12 pieces. Pinch seams on each individual roll together, to ensure the dough stays rolled while baking. Dip one of the cut sides of each piece into the cornmeal and place the cornmeal-dipped sides down on the prepared large rimmed pan. Spray one side of a piece of plastic wrap with non-stick spray and cover the rolls, sprayed side down over the rolls.

Let rise in a warm place for 30 minutes. Preheat oven to 350° F. Our stove top has a vent that sends some of the oven's heat out over the stove top. I like to place my pan of covered pizza rolls here on the stove top to rise, utilizing that warmth.

Remove plastic wrap. Sprinkle pizza rolls with Parmesan. Bake for about 24 minutes, or until rolls are nicely golden.

Remove from oven and top with a bit more chopped pickle. Add a sprinkling of chopped parsley, if desired. Serve hot with extra pizza sauce for dipping. And if you really like pickles, have some extra pickle slices available too.