12” by 16” sheeted dough
14 oz. pork and beef spicy pepperoni, sliced (48 slices)
½ tbsp. light olive oil
2 oz. Parmesan cheese, shredded
5 oz. pizza cheese (blend of 80% skim mozzarella and 20% Parmesan cheese), shredded
8 oz. marinara sauce
½ oz. Parmesan cheese, grated
Brush dough with ½ tbsp. olive oil. Sprinkle 2 oz. shredded Parmesan cheese evenly over the top side of the dough. Arrange pepperoni slices evenly over the cheese. Beginning at the 12” side, tightly roll up the dough in a cinnamon roll-style, ending seamside-down.
Using a sharp knife, slice 1 stuffed roll into 20 ½”-wide pieces. Arrange pieces in a tight 10”-wide circular pattern on an oiled mesh screen over a parchment-lined sheet pan. Top evenly with 2 oz. of shredded pizza cheese, 8 oz. of marinara sauce and 3 oz. of additional pizza cheese. Bake the rolls in a 375°F preheated convection oven for 8 to 10 minutes, or until golden and bubbly. After baking, sprinkle ½ oz. grated Parmesan cheese evenly over the top.