Roll out the dough about 12“ x 18“

Egg wash the entire dough. this will give a really nice texture without getting the dough getting soggy. Start 1/2 inch from the ends and layer pepperoni and then cheese in that order.

Fold the short ends over the pepperoni and cheese. Now you are going to roll the long ends over itself, like you would a jelly roll. keep rolling until you reach the ends. gently pinch the dough together to make a seal, careful not to rip the dough and roll it on Seal facing bottom.

Now this is the part that makes cooking a breeze and super fast. Get a sharp knife and cut 1 inch sections all the way down the roll so that you have inch slices.

Spray your cookie sheet with cooking oil. Place each 1 inch roll pepperoni side down and brush your egg wash on top.

sprinkle with salt and Italian seasoning.

Bake at 4:25 for 15 minutes keeping an eye on it making sure the dough is cooked. Ovens will vary. Test the middle of the thickest dough and make sure it has reached 190°. Let them cool for about five minutes and they are ready to eat.