- 1 lb. pizza dough
- 2 tablespoons extra virgin olive oil
- 1 1/3 cup marinara sauce
- 1 1/8 cup shredded mozzarella, divided
- 1/4 cup grated Parmesan cheese
- 12 slices pepperoni, finely diced
- 5 basil leaves, finely chopped, plus more for serving
Preheat oven to 450F.
Line a baking sheet with parchment paper and drizzle the surface with 1 tablespoon of olive oil.
On a floured surface, roll out pizza dough into a rectangular shape, roughly 9 x 16 inches and position so the short sides are parallel to you. Spread the marinara sauce evenly on the rolled out dough, leaving about a 1″ border around the dough. Place 1 cup shredded mozzarella cheese, followed by pepperoni and basil and 1/8 cup Parmesan cheese.
Using your hands, lift up the bottom edge of the dough and roll it forward into a tight cylinder. Place dough cylinder, seam side down, on a cutting board and, using a thin, sharp knife, cut cylinder crosswise into 8 equal-size slices. Nestle the slices, cut sides up on a parchment lined baking sheet. Brush 1 tablespoon olive oil onto the edges of the dough and bake until golden brown about 15-20 minutes. In the last two minutes of baking, pull rolls out of the oven and top with 1/8 cup shredded mozzarella and a light sprinkle of the remaining Parmesan cheese. Place rolls back into oven and bake until cheese melts. Remove rolls from the oven, let rest for 5 minutes and sprinkle with chopped basil for serving.