In a large skillet over medium-high heat, combine the ground beef, diced onions, and minced garlic. Cook, stirring occasionally, until the beef is fully browned and cooked through.

Add the drained diced tomatoes, Worcestershire sauce, Dijon mustard, salt, and black pepper. Stir well to combine and continue cooking until the liquid has fully evaporated. (Tip: If there’s still excess moisture, drain it off at this stage.)

Remove the skillet from the heat and set the mixture aside to cool slightly.

Preheat the oven to 400°F (200°C).

Line a baking sheet with parchment paper and lightly coat it with nonstick cooking spray. Set aside.

On a floured surface, roll out the pizza dough into a 16-inch by 8-inch rectangle.

Spread the prepared meat filling evenly over the dough, leaving a ½-inch border around the edges. Sprinkle shredded cheese evenly over the meat mixture.

Starting from one of the long sides, tightly roll the dough into a log. Place the log seam-side down on the prepared baking sheet.

Brush the top of the roll with olive oil, then sprinkle with Italian seasoning and sesame seeds.

Bake for 28 to 30 minutes, or until the top is golden brown and crisp.