Gradually add just enough of the remaining flour so that a soft but not sticky dough forms. Add a small amount and knead briefly until combined so that you can feel when it is ready — it will still be soft (not feel firm or tough) but won’t stick to your hands. I used my kitchenaid, came out perfect. Just had to round it into the bowl.

Set covered in a warm, draft-free place to rise for 25-30 minutes until puffed and doubled.

On a lightly floured surface, roll out pizza dough into a rough rectangle.

Spread pizza sauce on dough to within 1" of the sides, then top with pepperoni and cheese.

Roll the dough up, not to tightly. Pinch the seam to seal and place on a cutting board.

Slice, I found using a bread knife worked best. About 2'' rolls. Place the rolls on a parchment lined baking sheet a few inches apart,

Cover in a warm, draft-free place to rise for 25-30 minutes until puffed and doubled.

Preheat oven to 425 degrees F.

Bake for 10-15 minutes, until light golden brown.

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