Brush a large baking sheet with olive oil or spray with olive oil spray.

Generously flour a cutting board, place the pizza dough on it, and sprinkle a little bit of flour on top of the dough. Stretch the dough into a rectangular shape, about 14 inches wide by 10 inches tall. Arrange the dough so that one of the long sides is closest to you.

Spread the sauce in a thin layer all over the dough, leaving a ½-inch border on the long side farthest from you. Sprinkle the cheese all over top. Then lay the pepperoni in a single layer over top, shingling slightly, if necessary.

Starting with the side closest to you, roll the dough into a tight log (like cinnamon rolls). Brush any excess flour from the outside of the rolls. Slice the log into 12 pieces of equal width, about 1 inch wide. (I found using a sharp knife with a back and forth motion works best to not smash the rolls and cut through the filling.)

Place the cornmeal on a small plate. Dip a cut side of the rolls in the cornmeal, then place cornmeal side down on the prepared sheet tray. Repeat with the remaining rolls, placing them about 1 inch apart.

Cover with greased plastic wrap for about 20 minutes, until puffed.

Meanwhile, preheat the oven to 425°F.

Uncover and bake the rolls for about 15 minutes or until the tops and sides are golden brown and the cheese is melted.

While the rolls are baking, in a small bowl, whisk to combine the melted butter and garlic.

Right when they come out of the oven, gently brush the garlic butter all over the tops and sides of the pizza rolls. Let them cool for a few minutes, then top with freshly grated parmesan cheese and chopped fresh basil, if you like. Serve with more pizza sauce for dipping.