Preheat your brick oven to 400 degrees (or just let it cool down from hotter).
Roll the dough out very thin large rectangle.
Top dough with pizza sauce, pepperoni, and mozzarella cheese.
Roll tightly (like a cinnamon roll) longwise to create one very long thick roll.
Cut into 1 1/2 inch pieces using a sharp knife.
Butter the inside of the dutch oven.
Cook for 20 minutes in hot brick oven or until pepperoni rolls are golden brown on top.
Serve hot with pizza sauce for dipping.
Don't have a dutch oven or brick oven? Bake these pepperoni rolls in a round cake pan in a regular oven at 425 degrees for 20-25 minutes for similar results!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.Nutrition facts are calculated based on generic pizza sauce and dough and will not accurately reflect the types you personally use.