Add all dry dough ingredients to a large bowl, combine olive oil to warm water then pour over dry ingredients.
Use wooden spoon to combine and stir until a shaggy dough forms, turn out onto counter and knead until you get a smooth dough (2-4 minutes)
Set dough back in the bowl and let rest for 10 minutes
Thoroughly grease a 9×13 baking dish and preheat oven to 400°F.
After resting, roll dough out on floured surface into a ~14“x20” rectangle.
Spread your pasta sauce in a thin layer fully covering one side of the dough.
Evenly spread shredded cheese over sauce, then top with evenly spaced pepperoni slices.
Starting on the long side of your dough, tightly roll the dough into a neat log, and pinch the seam to loosely seal.
Slice the rolled dough into 16 equal rounds and place evenly in greased baking dish.
Let pan of rolls raise for 15 to 45 minutes, then bake ~20 minutes until tops are golden brown and cheese is bubbling.
Let rolls cool, then serve with sauce for dipping.