Preparation

• Prepare pizza dough through step 4. When the dough is ready, punch it down to release any air bubbles. Divide the dough in half. On a lightly floured surface, roll out each half into a large rectangle, about 10×12 inches.
• To prevent the filling from making your pizza rolls soggy, brush the tops lightly with 1 teaspoon olive oil each. Using your fingers, push dents into the surface of the dough rectangles to prevent bubbling. Spread ⅓ cup pizza sauce on top of each dough rectangle. Sprinkle each lightly with Italian seasoning and garlic powder.
• Sprinkle ½ cup shredded mozzarella evenly over sauce, then top with pepperoni slices. Carefully roll dough rectangles into tight logs. Place logs onto 1 prepared baking sheet, seam side down and place baking sheet in the refrigerator to chill, uncovered, for at least 20 minutes.
• During that time, preheat oven to 400°F (204°C). Line two large baking sheets with silicone baking mats or parchment paper.
• Remove logs from the refrigerator and cut each into 12 1-inch slices. Pour cornmeal into a plate or bowl. Dip the bottom of each roll into cornmeal and place 12 on each baking sheet, cornmeal side down. Sprinkle the tops of the rolls with extra cheese, if desired.
• Bake for 15-20 minutes or until the sides are lightly browned. Cool for 5 minutes, then serve with fresh basil on top and extra pizza sauce for dipping.