In a large bowl, dissolve the yeast in warm water. Add the honey and let sit until the mixture becomes foamy, about 5 minutes.

Stir in the olive oil and salt. Gradually add the Whole White Wheat Flour, mixing until a dough forms.

Transfer the dough to a lightly floured surface and knead for about 5–7 minutes, until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size, approximately 1–2 hours.

In a skillet over medium heat, warm 1 tablespoon of olive oil. Add the shallots and red bell pepper; sauté until softened, about 5 minutes. Remove from the skillet and set aside.

In the same skillet, add the remaining tablespoon of olive oil and sauté the mushrooms until tender. Remove and set aside.

Add the ground Italian sausage to the skillet and cook until browned and fully cooked. Drain any excess fat and set aside.

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Punch down the risen dough and roll it out on a lightly floured surface into a rectangle approximately 10x14 inches.

Spread ½ cup of pizza sauce over the dough, leaving a small border around the edges.

Evenly sprinkle the mozzarella and Parmesan cheeses over the sauce.

Distribute the cooked sausage, sautéed vegetables, and mushrooms over the cheese layer.

Starting from a long edge, tightly roll the dough into a log. Pinch the seam to seal.

Using a sharp knife, slice the log into 12 equal pieces.

Place the rolls cut-side up on the prepared baking sheet.

Bake the rolls in the preheated oven for 20–25 minutes, until golden brown and the cheese is bubbly.

Warm the remaining 1 cup of pizza sauce to serve alongside the rolls for dipping.