Roll the dough out very thin into a 10 inch circle pizza.
Cut into 8 even triangle slices with a pizza cutter.
Top dough with a very small amount of mozzarella cheese and 5-6 pepperonis per slice.
Roll tightly starting at the point of each triangle rolling toward the long side.
Pinch the edges of the rolls together to create a pepperoni log.
Cook for 1-2 minutes in the brick oven or until golden brown.
Remove from brick oven and brush tops with butter.
Serve hot with pizza sauce for dipping.
Toss your pizza dough (like they do in restaurants) before you roll it out to help get more stretch out of it. It'll also help you get the dough to roll out super thin.Make sure to roll as tight as possible. It's all of those tight rolls inside that makes these so good!Warm up your sauce for dipping the pepperoni rolls on the stove on low while the rolls are cooking.Make more pepperoni logs than you think you'll need. We scarfed down three plates full and could've eaten more easily. The dutch oven pepperoni rolls on the other hand are a bit more filling.Nutrition facts are calculated based on generic pizza sauce and dough and will not accurately reflect the types you personally use.