If you’re using store-bought dough, let it sit at room temperature for 20 minutes before rolling
Lightly flour your surface and roll the dough into a 12×10-inch rectangle, about ¼ inch thick. Try to keep the edges even for smooth rolls.
Spread a thin, even layer of pizza sauce over the dough, leaving about ½ inch of space around the edges.
Sprinkle mozzarella evenly over the sauce, then add your pepperoni pieces. You can go heavy on the toppings if you want, but be careful not to overload
Finish with a sprinkle of Parmesan, garlic powder, and Italian seasoning
Starting from one long edge, roll the dough tightly into a log — just like a cinnamon roll. When you reach the end, pinch the seam gently to seal it closed.
Using a sharp knife or unflavored dental floss, slice the log into 1-inch pieces. You should get around 18–20 rolls.
Line a baking sheet with parchment paper or lightly grease it with oil. Arrange the rolls cut-side up, spacing them about an inch apart.
In a small bowl, mix melted butter, garlic powder, and oregano. Brush the tops of each roll lightly — this helps them brown beautifully and adds an extra layer of flavor.
Preheat your oven to 400°F (200°C). Bake the rolls for 15–18 minutes, or until golden brown and bubbly.
Keep an eye on them near the end — every oven is a bit different. The cheese should be melted, and the tops lightly crisped.
Once baked, let the rolls cool for about 5 minutes
