Ingredients:

  • 1 lb (450 g) Refrigerated Pizza Dough, at room temperature
  • 1 cup (120 g) Low-Moisture Mozzarella Cheese, shredded
  • 1/2 cup (60 g) Aged Provolone Cheese, shredded
  • 5 oz (140 g) Thinly Sliced Pepperoni (approx. 40–50 slices)
  • 1 tsp Dried Italian Seasoning
  • 1/2 tsp Garlic Powder
  • All-Purpose Flour, for dusting
  • 1 Large Egg, lightly beaten
  • 1 Tbsp Water
  • 2 Tbsp Grated Parmesan Cheese, for topping
  • Pinch Crushed Red Pepper Flakes (optional)

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a standard baking sheet with parchment paper.
  2. Ensure the pizza dough is at room temperature. Lightly flour your work surface and the rolling pin. Roll the dough into a large, thin rectangle, approximately 10 x 16 inches (25 x 40 cm).
  3. Sprinkle the Italian seasoning and garlic powder evenly across the dough rectangle, leaving a 1-inch (2.5 cm) border clear along the 16-inch long edge furthest from you.
  4. Distribute the shredded mozzarella and Provolone evenly over the seasoned dough, extending almost to the edges of the first three sides.
  5. Place the pepperoni slices slightly overlapping across the cheese layer. (Chef’s Tip: Blot excess oil from the pepperoni using a paper towel to avoid soggy rolls.)
  6. Starting with the 16-inch long side closest to you, roll the dough tightly like a Swiss roll towards the far edge. Pinch the final seam closed firmly. Turn the log seam-side down.
  7. Using a very sharp knife or pizza cutter, slice the rolled log into 8 even pieces (about 1.5 to 2 inches / 4-5 cm thick).
  8. Place the roll ups cut-side up on the prepared baking sheet, leaving at least 1 inch (2.5 cm) of space between each roll. Gently reshape any flattened rolls.
  9. Whisk the egg and water to create the wash. Brush the top and sides of each roll liberally. Sprinkle the tops with grated Parmesan and a pinch of red pepper flakes, if using.
  10. Bake for 22–25 minutes, or until the rolls are deeply golden brown, the cheese is bubbling, and the dough is cooked through.
  11. Allow to cool on the baking sheet for 5 minutes before serving with marinara sauce.