Start by lightly flouring your work surface. Take your pizza dough and let it sit at room temperature for about 10 minutes so it becomes easier to handle. Roll it out into a large rectangle, roughly 10 x 14 inches.

Spread the marinara sauce evenly over the dough, leaving about half an inch of space around the edges. You don’t want to overload it—just enough to coat the surface.

Sprinkle the shredded mozzarella cheese evenly across the sauce. Then arrange the pepperoni slices in a single layer. This ensures every bite has that signature spicy, savory kick.

Lightly sprinkle garlic powder, oregano, salt, and red pepper flakes over the top. These simple seasonings enhance the flavor without overpowering it.

Starting from the long edge, carefully roll the dough into a tight log. Take your time here—keeping it tight ensures neat, even rolls.

Using a sharp knife or pizza cutter, slice the log into 1-inch pieces. You should get around 18 rolls.

Place the rolls on a parchment-lined baking sheet, spacing them slightly apart. Brush the tops lightly with olive oil and sprinkle Parmesan cheese over them.

Preheat your oven to 375°F (190°C). Bake the rolls for 16–18 minutes, or until they are golden brown and the cheese is bubbling.

Let the rolls cool for a few minutes before serving. Garnish with fresh basil if you like, and serve with extra marinara sauce for dipping.