“This recipe was AMAZING! I can’t tell you in words how yummy this recipe truly was! All I can say is that it was just completely AMAZING!” —Tammy, recipe tester, age 10
Place parchment paper round in bottom of 8-inch round metal cake pan. Spray parchment paper and sides of pan lightly with vegetable oil spray.
Spray clean counter lightly with vegetable oil spray. Transfer room-temperature dough to greased counter. Gently press and stretch dough into 6-inch square, popping any large bubbles. Use bench scraper or kitchen shears to cut square into 12 equal pieces. Cover dough pieces with plastic wrap.
To make 12 equal pieces, use bench scraper or kitchen shears to cut square into 4 equal strips. Cut each strip into 3 equal pieces (you’ll have 12 pieces total).
Remove 1 piece of dough from under plastic (keep remaining pieces covered). Shape, fill, and form 1 roll with pepperoni and mozzarella cheese. Flip dough ball over and place in parchment-lined cake pan. Repeat with remaining dough pieces, pepperoni, and mozzarella cheese.
Pat 1 piece of dough into 3-inch circle. Place 1 slice pepperoni in center of circle. Top pepperoni with heaping 1 tablespoon shredded mozzarella cheese and second slice pepperoni.
Fold edges of dough up and over filling and pinch edges well to close. Flip ball over and place in parchment-lined cake pan.
Cover cake pan with plastic wrap and let dough balls rise until slightly puffed and touching each other, 45 minutes to 1 hour.
While dough balls rise, adjust oven rack to lowest position and heat oven to 400 degrees. In small microwave-safe bowl, combine oil and garlic. Heat in microwave until warm and garlic is fragrant, 15 to 30 seconds.
Once dough has risen, remove plastic. Use pastry brush to paint tops of dough balls with garlic oil. Sprinkle evenly with Parmesan cheese.