Remove 6 frozen balls of dinner rolls from package and thaw according to package directions, to make individual flatbreads. Keep remainder frozen for later use. Or use whole loaf of frozen, thawed dough to form into larger flatbreads, if desired. Using hands, press and pull thawed dough into 4 inch rounds. Brush both sides of dough liberally with some olive oil, reserving remainder for grilling. Place prepared dough rounds on a cookie sheet and cover with plastic wrap and let rise for 1 hour. Meanwhile, have all other ingredients prepared and ready to go before grilling. The dough cooks very quickly, so everything must be ready and at hand. Prepare outdoor grill for indirect heating. Place rounds of dough on grill rack, not directly over very hot area of heat. Grill about 1 minute, watching carefully, until dough is nicely browned on bottom and starts to look puffy. Turn bread over with tongs, and working very quickly, brush each with some remaining olive oil, then sprinkle each with salt and pepper. Scatter cubed fontina evenly over each round. Grill another minute or so, watching carefully, until bread is nicely browned and cheese starts to melt. Remove bread from grill and place on serving platter. Place sun-dried tomatoes evenly over each piece, then sprinkle each with fresh basil and serve immediately.