1 can (10 to 13.8 ounces) refrigerated pizza crust dough
1/2 cup olive tapenade
2/3 cup grated Parmesan cheese
Preheat oven to 450F. Coat baking pan with nonstick cooking spray.
Unroll pizza crust dough and spread olive tapenade over dough, leaving 1/4-inch border. Sprinkle with cheese. Cut dough across in middle to make two rectangles.
Carefully roll up each rectangular piece of dough, starting at long side. Cut in 1-inch slices. Place slices in prepared pan. Coat top with nonstick cooking spray.
Bake 10 to 12 minutes or until golden. Remove from pan and serve immediately.