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1 (10 oz.) tube Pillsbury pizza dough
2 T. butter
Grated Parmesan cheese

Preheat the oven to 425ºF. Unroll the dough on a cutting board. Position it lengthwise (longer from left to right than from top to bottom). With a sharp knife, cut the dough in half down the middle. Then cut each of those halves vertically in half, and then in half once more so that you have 8 even strips of dough. Being careful not to stretch the dough, place each strip on a lightly greased cookie sheet and bake for 6 to 8 minutes, or until the top just turns golden brown. While the dough bakes, melt the butter, then add the garlic salt and stir until it dissolves. Remove the browned dough from the oven and with a pastry brush or spoon spread a coating of garlic butter over each piece. Sprinkle a generous amount of Parmesan cheese on each. Makes 8 pieces.

Sauce
1 (15 oz.) can tomato purée
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. dried basil
1/4 tsp. dried marjoram
1/4 tsp. dried oregano
1/4 tsp. ground thyme

Combine all the ingredients in an uncovered saucepan over medium heat. When the sauce begins to bubble, reduce heat and simmer for 30 minutes, stirring often. Remove the sauce from the heat and let it cool. Store in a tightly sealed container in the refrigerator; it will keep for 3 to 4 weeks. Serve hot. Makes 1 1/2 cups.