Preheat oven to 400 degrees. Line a medium baking sheet with foil then place tomatoes on top. Drizzle olive oil over them and sprinkle with the salt. Roast 20-25 minutes, until bursting.

Mix together cream cheese, mozzarella cheese, parmesan, garlic, basil, thyme and oregano. Set aside

Reduce oven to 375 degrees and grease two 9-inch cake pans with cooking spray and set aside.

Lightly flour your work surface and divide each tube of pizza dough into 16 equal pieces. Form each piece into a circle and flatten to a disk. Top with 1 to 2 teaspoons of cream cheese mixture and 1 or 2 roasted tomatoes.

Fold the sides of the pizza dough up and over the cream cheese and tomatoes until completely covered. Firmly pinch dough together to make sure filling is inside dough pocket. Repeat the process for each bite.

Beginning in the center of the pan, arrange all of the bites, seam side down, in a single layer. In a small bowl, whisk together the egg and brush it on top of the uncooked pizza bites. Sprinkle with parmesan cheese.

Bake for 25-27 minutes until golden and bubbling. Remove from the oven, sprinkle with dried oregano and serve immediately.