In the bowl of a stand mixer with the dough hook attached, combine flour, yeast, 2 teaspoons salt, and sugar. With mixer on low speed, gradually add 1 1/4 cups warm water and oil beating until combined.
Increase mixer speed to medium, and beat until smooth and elastic, 7 to 10 minutes.
Spray a large bowl with cooking spray and place dough in bowl, turning to great top. Cover with plastic wrap, and let rise in a warm, draft-free place (about 75°F) until doubled in size, about 1 hour (but could be longer).
Pre-heat oven to 400°F.
Spray a 10-inch cast iron skillet, or 9-inch baking pan, with cooking spray.
On a lightly floured surface, roll dough to 1/2-inch thickness and using a 2-inch round cutter, cut dough, re-rolling scraps as necessary.
Pinch off a piece of mozzarella that is about 3/4-inch in diameter.
Place 1 piece of the pinched-off mozzarella in center of each round and wrap dough around cheese, pinching seam to seal.
Place dough rounds in prepared skillet, seam side down.
Place smaller pinches of mozzarella between rolls, filling any holes. Shred, or pull apart, the remaining cheese and sprinkle all over the top of the rolls.
Bake for 20 minutes. Sprinkle with Parmesan and bake 5 minutes mores (or until golden brown on top).
In a small bowl, stir together melted butter, parsley, oregano, basil, garlic powder, and remaining 1/2 teaspoon salt.
Brush rolls with butter mixture and then serve immediately.