Preheat oven to 425F. Prepare a baking sheets with parchment paper or other non-stick baking mat. If you don't have these you can use non-stick cooking spray.

Roll out the pizza dough into a large rectangle. You might need to stretch it a bit.

Spread the tomato sauce on the dough, leaving a 1 inch section free on one of the long sides of the dough.

Top with cheese and pepperoni, leaving that 1 inch space empty.

Starting from the long side (not the empty side) roll the dough into a long roll. Think cinnamon rolls!

Seal with the empty edge by slightly pinching to keep it closed.

Place in the freezer for 20 minutes. This will help it maintain it's shape when slicing and not get as smashed. Be sure to use a sharp knife.

Remove from the freezer, slice into 12 rolls (about 1/2 -1 inch thick). I like to cut my log in half. Then cut those in half making four section. Then cut each section into three slices. This helps me to keep them as close in size as possible.

Place cut side up on the prepared baking sheet. Bake for 12-15 minutes or until the rolls are a golden brown and the cheese is melty.

Remove and serve with additional marinara sauce and a sprinkle of Parmesan cheese if desired. Enjoy!