Using a large flat spreader
, spread the strawberry pie filling (or fresh strawberries) over the sheet into a thin layer. Leave 1 1/2 inches bare on one long edge. Be careful not to gouge holes in the dough. Starting at the covered long edge, roll the dough sheet tightly toward the uncovered edge to form a long tight log. Place a piece of parchment paper in a 9x13-inch baking dish
. Then cut the log into 12 equal rolls, and place them in the baking dish to rise. This is a messy process. If strawberries fall out, just tuck them back in the rolls once cut.