Preheat your oven to 425°F and line a baking sheet with parchment paper. On a lightly floured surface, unroll the pizza dough and gently stretch it into a rectangle, roughly 12x10 inches. This gives you plenty of room to layer your fillings and create clean roll-ups. Don't overwork the dough—just enough to create an even, workable surface.

Spread a thin layer of pizza sauce over the dough, leaving about 1 inch clear at the edges. Sprinkle the mozzarella cheese evenly across the sauce, then arrange the pepperoni slices in a single layer over the cheese. I find that slightly overlapping the pepperoni creates better flavor distribution in each bite. Starting from one long edge, tightly roll the dough into a log, then pinch the seam closed to seal in all the delicious filling.

Using a sharp knife, cut the sealed dough log into 12 equal pieces. Place each piece cut-side up on your prepared baking sheet, spacing them about 1 inch apart to allow for even rising and baking. Cutting confidently in one smooth motion (rather than sawing) helps the rolls stay intact and maintains their shape.

Place the baking sheet in your preheated 425°F oven and bake for 12-14 minutes, until the roll-ups are golden brown on top and the edges are slightly crispy. You'll know they're ready when they've puffed up noticeably and the cheese is melted and bubbly at the edges.

While the roll-ups are baking, combine the butter, garlic powder, Italian seasoning, and crushed red pepper flakes in a small microwave-safe bowl. Microwave for 20-30 seconds until the butter is completely melted and the seasonings are dissolved and fragrant. As soon as the roll-ups come out of the oven, use a pastry brush to generously brush the garlic butter mixture over the tops of each warm roll-up. I like to let the butter soak in for a moment, then finish with a sprinkle of freshly grated Parmesan and the fresh parsley for a restaurant-quality touch.

Serve the warm roll-ups immediately with pizza sauce on the side for dipping. They're best enjoyed fresh from the oven when the cheese is still gooey and the dough is at its most tender.