Garlic and Herbs, Cheesy, Pepperoni Pizza Rolls

Pizza Sauce:

In a saucepan, heat the olive oil; add the minced garlic. Saute for about 30 seconds; careful to not let it burn.  Add the canned tomatoes, basil, oregano, salt, pepper and sugar. Heat through on medium high heat for about five minutes or until thickened.

Pizza Dough:

In a stand mixer bowl, dissolve the yeast and honey in the warm water. After it gets foamy, add the flour, salt and oil, in that order. Turn on and knead for 6 minutes. Turn dough into a greased bowl and spray the top with cooking spray and let rise for 5 minutes. Punch down dough and roll out into approximately a 13×17 inch rectangle.

Assembly:

Spread tomato pizza sauce over the top of dough. Layer with grated mozzarella cheese. Sprinkle ¼ cup of parmesan cheese over the mozzarella cheese layer. Layer pepperoni slices over the cheese. Roll up the dough lengthwise so the roll is 17 inches long, seam side down. With a serrated knife, cut the rolls about 1- 1 ½ inches thick. Lay the rolls (the rolls should be touching each other) down on a parchment lined jelly roll pan. With a spoon, drizzle the top of each roll with the garlic butter. Sprinkle the top of each roll with a little salt, then some more parmesan cheese. Let the rolls rise about 20-30 minutes. Bake in a 350 F oven for 15-18 minutes or until the rolls are a light golden brown. Serve warm. Yum!