Homemade Pepperoni Pizza Rolls

Prepare pizza dough up to step 4, and then punch it down to release air bubbles. Divide the dough in half. On a lightly floured surface, roll each portion into a 10x12-inch rectangle.
Lightly brush the dough with 1 teaspoon of olive oil on each piece. Gently press down on the dough surface to create small dents and prevent bubbling during baking.
Spread ⅓ cup of pizza sauce evenly over each rectangle. Sprinkle with Italian seasoning and garlic powder to taste.
Sprinkle ½ cup of shredded mozzarella over the sauce, then layer the pepperoni slices evenly across.
Carefully roll each dough rectangle into a tight log. Place the rolls seam-side down on a prepared baking sheet and refrigerate for at least 20 minutes to set.
Preheat oven to 400°F (204°C) and line two baking sheets with parchment paper or silicone mats.
Remove the dough logs from the refrigerator and cut each into 12 even slices, about 1 inch wide. If using, dip the bottom of each roll into cornmeal for a crispy base.
Place the rolls onto the baking sheets, cornmeal side down. If desired, sprinkle additional mozzarella cheese on top of each roll.
Bake the rolls for 15-20 minutes, or until they are golden brown and the cheese has melted.
Cool for 5 minutes before serving. Garnish with fresh basil and serve with extra pizza sauce for dipping, if desired.