Thaw rolls and let rise per bag directions, about three hours at room temperature.
Sauté onions, garlic and meat until meat is browned over medium high heat.
Remove skins from tomatoes by dipping for about a minute in boiling water, then into cold water (sometimes I skip this step.)
Add spices and salt. Chop tomatoes finely and add to meat mixture. Add dibis rahman and pine nuts if you are using them. Cook together a few minutes without covering pan.
Remove from heat. Meat mixture may be frozen for future use.
On floured surface, roll out each yeast roll until less than 1/2" thick.
Using slotted spoon that drains any liquid, place meat filling on dough. Pinch each end of dough to form a little boat. Continue with other rolls.
Bake on greased cookie pan at 425ºF, 15-20 minutes, until dough is done and lightly brown.