Preheat the oven to 375°F and line a large baking sheet with parchment paper to prevent cheese from sticking.

Roll out the pizza dough on a lightly floured surface into a 15×10 inch rectangle, about 1/4 inch thick. Let the dough rest for 5 minutes if it keeps springing back.

Spread pizza sauce evenly over the dough, leaving a 1-inch border along one long edge to help seal the roll.

Sprinkle mozzarella cheese over the sauce and evenly distribute diced pepperoni, pressing them down slightly to stick.

Starting from the long edge, tightly roll up the dough like a jelly roll, pulling back slightly with each roll. Pinch the seam to seal it and place the roll seam-side down.

Using a sharp serrated knife, cut the roll into 12 even pieces with a gentle sawing motion.

Place the rolls on the prepared baking sheet, leaving 2 inches between each. Brush melted butter mixed with Italian seasoning and garlic powder over each roll.

Sprinkle Parmesan cheese on top for a golden crust while baking.

Bake for 20-25 minutes, or until the rolls are golden brown, the cheese is bubbly, and the bottom edges are deep golden.

Let the rolls cool for 5 minutes before serving to allow the cheese to set and avoid hot filling spilling out.