Ingredients:

  • 1 tube (13.8 oz) refrigerated pizza crust dough
  • 60 slices (5 oz) thin-cut pepperoni
  • 1.5 cups (170g) low-moisture shredded mozzarella cheese
  • 2 tbsp (28g) unsalted butter, melted
  • 1/2 tsp (1g) garlic powder
  • 1/2 tsp (1g) dried oregano
  • 1 tbsp (5g) grated parmesan cheese
  • 1/2 cup (120ml) marinara sauce

Instructions:

  1. Preheat your oven to 375°F (190°C). Generously grease a 12-cup muffin tin with non-stick spray. Unroll the pizza dough onto a lightly floured surface and slice into 12 even vertical strips (roughly 1.5-inch wide) using a pizza cutter.
  2. Spread a thin layer of shredded mozzarella down the center of each dough strip. Position pepperoni slices along the top edge of the dough so the top half of each slice hangs over the edge, overlapping slices by 50%.
  3. Starting from one end, carefully roll the dough strip into a cylinder. The pepperoni will fan out into a rose shape. Tuck the loose end of the dough firmly underneath and place it into the prepared muffin tin cup.
  4. Whisk together melted butter, garlic powder, and oregano. Brush the exposed dough sides with the herb butter. Bake for 15 minutes until the crust is golden and pepperoni edges are crispy. Sprinkle with Parmesan cheese immediately and serve with warm marinara.