Lightly grease a large bowl with olive oil. Transfer the dough into the bowl. Cover with plastic wrap and leave to rise in a warm place for 1 hour or until doubled in size.
Line a baking sheet with parchment paper. Punch the dough. Transfer the dough onto a lightly floured surface. Divide the dough into 8 equal balls. Transfer the balls on the prepared baking sheet.
Cut each bread roll into 8 equal wedges. Make sure to not completely cut through the bread. Pipe a small amount of the cream cheese filling in between each wedge.