Preheat the Oven:

• Preheat your oven to 350°F (175°C).

 Brown the Sausage:

• Heat a large cast-iron skillet over medium-high heat.
• Add the ground sausage and cook for about 10 minutes, stirring frequently, until browned and crumbled.
• Transfer the cooked sausage to a plate lined with paper towels, using a slotted spoon. Set aside.

Shape the Rolls:

• Lightly dust a clean work surface with flour.
• Roll each thawed dinner roll into a rectangle about 5 x 2 1/2 inches.
• Place 2 tablespoons of cooked sausage and 2 tablespoons of shredded cheddar cheese in the center of the dough rectangle.
• Starting at one short end, tightly roll the dough over the filling, jelly roll-style. Pinch the seam to seal.

 Proof the Rolls:

• Arrange the rolls, swirl-side up, in the same skillet used to cook the sausage (no need to clean it).
• Cover the skillet with a clean kitchen towel and let the rolls rise in a warm spot until they double in size, about 45 minutes.

 Bake the Rolls:

• Uncover the skillet and bake the rolls for 30–35 minutes, or until golden brown and cooked through.

Make the Roasted Red Pepper Sauce:

• Combine the roasted red bell peppers, garlic, and vinegar in a food processor. Blend until smooth (about 1 minute).
• Heat the olive oil in a small skillet over medium-high heat.
• Add the red pepper mixture and cook, stirring frequently, for 2 minutes, or until the sauce thickens slightly.
• Stir in the salt and set aside.

 Finish the Rolls:

• • Remove the rolls from the oven.
  • Mix the melted butter with chopped parsley and brush it over the tops of the rolls.
  • Sprinkle with flaky sea salt for an added crunch and flavor.