Prepare the fathead dough.

Roll out the fathead dough into a rectangle as large and flat as possible, at least 16" x 8" on parchment paper. The fathead dough must be flat enough to roll easily but not so thin that it will break apart when rolling it up as you would cinnamon rolls.

Spread the spinach artichoke dip over the surface of the flattened fathead dough. Leave about 1/2" on all sides to allow the dip to spread when rolling.

Grab the edge of the parchment paper on the long edge side of the fathead dough nearest you.

Gently begin rolling the fathead dough away from you with the help of the parchment paper, rolling very slowly so the fathead dough does not crack or break. Fathead dough is fragile, so the parchment paper is helpful to guide it.

Pinch and seal the ends of the rolled dough.

Using a serrated knife, cut the rolled dough into individual rolls. Start by cutting the dough in half. Then, cut each half in half, and so on, until you have evenly sized individual rolls. The number of rolls cut depends on the size of the rolled rectangle.

Place the individual rolls close to each other on a baking sheet sprayed generously with cooking spray. Alternatively, you could use a sheet of parchment paper instead of the cooking spray.

Bake the rolls for 25 minutes or until golden brown at 350 degrees.

Remove from the oven and sprinkle with shredded mozzarella cheese.

Bake for another 5-10 minutes until the cheese is melted.