Pepperoni Pull-Apart Bread

Combine olive oil, garlic powder, and Italian seasoning; set aside.

With lightly floured hands, roll each thawed dough piece into a smooth ball. Arrange dough balls on a lightly greased or parchment-lined 10 x 15-inch baking sheet in 6 rows of 4, spacing them about 1 inch apart. Brush evenly with the seasoned oil. Cover and let rise in a warm place until the rolls are puffy and nearly doubled in size, about 30–45 minutes.

Using your fingertips, gently press each roll into a thick circle so the edges are just touching. Make a shallow indentation in the center of each roll. Spoon about 1½ teaspoons of marinara sauce into each indentation, spreading slightly while leaving a small border around the edge. Top evenly with mozzarella cheese, pepperoni and Parmesan cheese.

Bake in a preheated 425°F oven for 12–15 minutes, or until the rolls are golden brown and the cheese is melted and bubbly.

Remove from oven and sprinkle with fresh basil, if desired. Serve warm. For dipping, serve with additional warmed marinara sauce.

For variety, substitute your favorite pizza toppings, such as cooked Italian sausage, cooked ground beef, mushrooms, olives, bell peppers, onions or cooked bacon. If using additional toppings, the pizza bread may require a few extra minutes of baking time.