In a large bowl combine flour, yeast, garlic powder, and salt. Stir to combine.
To the same bowl oil, maple syrup and water. Mix until it all starts to come together then knead the dough with your hands until you can easily form a smooth ball of dough (about 2 minutes). If the dough is too wet, add a touch more flour. If the dough is too dry, add a touch of water until just right.
Preheat the oven to 400°F (200°C).
On a cutting board or countertop dusted with flour place the dough ball. Using your hands and/or a rolling pin, flatten the dough into a large rectangle about 1/2" thick.
Slather the dough with pesto and then sprinkle evenly with mozzarella cheese (if using).
Starting at one short end of the rectangle, fold the edge inward and continue rolling until you have one long cylinder.
Slice the log of dough in half, then slice each half in half, followed by slicing each quarter in two until you have 8 rolls.
Place each roll into a greased oven-proof skillet or cake pan (around 9"), allowing the rolls to touch each other (it should be a nice snug fit). Optionally, cover and let rise in a warm and dark place for 30 minutes before baking.
Bake for 20-25 minutes or until the rolls are firm, turning golden on bottoms and sides and the filling is bubbling and browning.