Pepperoni Pizza Rolls (Chrusties)
1 batch pizza dough (homemade or store-bought *see note below)
1 Tbsp butter, melted
2 tsp garlic, minced
2 tsp Italian seasoning
2 cups Provolone cheese
4 oz. pepperoni
Ranch dressing, for dipping
Line two baking sheets with parchment paper; set aside.
Preheat oven to 425°F.
Divide the pizza dough into two equally-sized pieces of dough.
Working with one piece at a time, roll the dough into a large rectangle (roughly 6”x12”) on a well-floured countertop.
Brush the dough with half of the melted butter.
Lay the dough lengthwise, and sprinkle half of the minced garlic, half of the Italian seasoning and half of the Provolone evenly over the dough. Layer half of the pepperoni on top of the Provolone. (Tip: Leave a little bit of room on each of the long edges. This will make it easier to roll the dough and pinch it together.)
Starting with one of the long edges, roll the dough into a tight cylinder. Once rolled, pinch the seam closed.
Using a sharp knife, slice the cylinder into 12 equally sized pieces. Place the pieces cut side up on a piece of parchment paper.
Repeat process with the remaining piece of dough.
Bake at 425°F for 16-20 minutes, or until dough is golden brown in color.
Serve with ranch dipping sauce.