Combine strawberries, sugar, lemon juice, salt and pepper in a large nonstick skillet over medium-high heat. Cook, mashing the strawberries with a wooden spoon, about 5 minutes. Continue to cook 3-5 minutes, stirring often, until thickened. Let cool completely.
Grease a 9”x13” baking pan with butter. Roll the dough into a 10” x 24” rectangle on a lightly floured surface. Spread the strawberry mixture over the dough and sprinkle with the pistachios. Tightly roll the dough to form a 24” long log. Cut the log into 12 slices and arrange slices, cut side up, in the pan. Cover with plastic wrap and let rise in a warm place for 2 hours.
Preheat oven to 400°F. Remove plastic wrap from pan and bake rolls until golden, 20-25 minutes. Let cool for 30 minutes.
In a medium bowl, whisk together confectioners’ sugar, butter, milk and lemon juice until it thickens. Drizzle over rolls; garnish with extra pistachios.