Lightly dust a surface with flour and use your hands to gently work the pizza dough into a long rectangle, roughly 20 inches x 4 inches. You may need to stretch it and let it rest for a few minutes before working it again.
Spread the tomato sauce all over the dough. Once you’ve added the sauce, work quickly as the dough will start to stick to the counter.
Arrange the salmon, mozzarella and basil on the lower third of the dough, running lengthwise. Season with salt and pepper.
Gently roll the bottom of the dough up and over the toppings and continue rolling all the way to the top until you achieve a log.
Use a bread knife to cut the log into 1 ½ inch thick medallions. Place the medallions on a lined baking sheet and brush with the beaten egg. Season with pepper.
Bake for 20-25 minutes or until golden brown and cheese is melted and bubbling.
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