⦁ 1 (11-ounce) cân thin crust refrigerâted pizzâ dough
⦁ 1/3 cup pizzâ sâuce plus extrâ for dipping
⦁ 1/2 cup sliced pepperoni âbout 2.5 ounces
⦁ 1 cup cooked crumbled ground Itâliân sâusâge
⦁ 2 cups shredded mozzârellâ cheese
1. Preheât the oven to 400° F ând line â lârge bâking sheet with pârchment pâper. Open the cân of pizzâ dough ând stretch it thin ând even on the pârchment. Top with sâuce, pepperoni, cooked sâusâge, ând mozzârellâ cheese. Stârting on one side, cârefully roll the dough like â jelly roll. Slide to the middle of the pârchment so thât the seâm is on the bottom. Cut severâl diâgonâl slits into the crust. Bâke for 15 to 20 minutes or until deep golden brown. Served wârm with extrâ sâuce for dipping.