Part 1: Crafting the Perfect Pizza Dough

This dough is the foundation of your pizza rolls. Giving it the proper time to rise is essential for a light and airy texture.

1. Activate the Yeast: In the bowl of a stand mixer or a large mixing bowl, combine the warm water, sugar, and active dry yeast. Give it a gentle stir and let it sit for 5-10 minutes. The mixture should become foamy and bubbly. This process, called “blooming,” proves your yeast is alive and active. If it doesn’t foam, your yeast may be old, and you should start over with a fresh packet.
2. Combine Dry Ingredients: In a separate medium bowl, whisk together the bread flour and kosher salt.
3. Mix the Dough: Once the yeast is foamy, add the olive oil to the yeast mixture. If using a stand mixer, fit it with the dough hook attachment. Turn the mixer on low and gradually add the flour mixture, about one cup at a time. Mix until a shaggy dough ball forms and pulls away from the sides of the bowl. If mixing by hand, add the flour mixture and stir with a wooden spoon until it becomes too difficult to stir, then turn it out onto a floured surface.
4. Knead to Perfection:

   • Stand Mixer Method: Knead the dough on medium-low speed for 6-8 minutes. The dough should become smooth, elastic, and slightly tacky to the touch.
   • By Hand Method: Lightly flour a clean countertop. Turn the dough out and knead for 8-10 minutes. Push the dough away from you with the heel of your hand, fold it over, give it a quarter turn, and repeat. The dough is ready when it’s smooth and springs back slowly when you poke it.

5. First Rise (Proofing): Lightly grease a large, clean bowl with olive oil. Form your dough into a smooth ball and place it in the bowl, turning it once to coat it lightly in oil. Cover the bowl with plastic wrap or a damp kitchen towel. Place it in a warm, draft-free spot to rise for 1 to 1.5 hours, or until it has doubled in size.

Part 2: Assembling Your Pizza Rolls

This is the fun part where everything comes together. Work efficiently to keep your dough from getting too warm.

1. Prepare Your Workstation: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. In a small bowl, mix together all the ingredients for the garlic butter topping: melted butter, garlic powder, dried parsley, and a pinch of salt. Set aside.
2. Punch Down and Roll Out: Once the dough has doubled, gently punch it down to release the air. Transfer it to a lightly floured surface. Using a rolling pin, roll the dough out into a large rectangle, approximately 12×18 inches in size. Aim for an even thickness of about ¼ inch.
3. Add the Sauce and Fillings: Using the back of a spoon or an offset spatula, spread the pizza sauce evenly over the dough, leaving a ½-inch border clear on all four sides. This border is crucial for sealing the roll. Sprinkle the Italian seasoning evenly over the sauce.
4. Layer the Toppings: Distribute the shredded low-moisture mozzarella cheese over the sauce, followed by the grated Parmesan cheese. Finally, scatter the mini pepperoni slices evenly across the cheese.
5. Roll it Up Tightly: Starting from one of the long edges, carefully and tightly roll the dough into a log, just like you would with cinnamon rolls. A tight roll is key to preventing gaps and ensuring the filling stays inside. When you reach the end, pinch the seam firmly to seal the log shut. Also, pinch the ends of the log to seal them.
6. Cut the Rolls: For the cleanest cuts, use a piece of unflavored dental floss or a very sharp serrated knife. Slide the floss under the log, bring the ends up, cross them over the top, and pull to slice through the dough cleanly without squishing the roll. Cut the log into 12-15 equal-sized rolls, each about 1 to 1.5 inches thick.
7. Arrange and Second Rise: Place the cut rolls swirl-side up on the prepared baking sheet, leaving about 2 inches of space between each one to allow for expansion. Cover them loosely with a kitchen towel and let them rest for another 15-20 minutes. This short second rise gives them an extra bit of puffiness.
8. Brush and Bake: After the short rest, uncover the rolls. Brush the tops and sides generously with the prepared garlic butter mixture. This creates a beautifully golden, flavorful crust.
9. Bake to Golden Perfection: Place the baking sheet in the preheated oven and bake for 18-22 minutes, or until the tops are a deep golden brown and the cheese is melted and bubbly. Some cheese might ooze out and get crispy on the pan—this is a delicious bonus!
10. Cool and Serve: Remove the pizza rolls from the oven. If you have any remaining garlic butter, you can give them another light brush. Let them cool on the baking sheet for at least 5-10 minutes before serving. They will be incredibly hot inside.