West Virginia–Inspired Pepperoni Rolls

Heat the oven to 400°F and line a sheet pan with parchment. Divide the dough into equal pieces, two per serving.

Oil your hands and work surface with the olive oil. Press each piece into a 4-by-5-inch oval, resting the dough briefly if it springs back.

Mix the mozzarella, Parmesan, Italian seasoning, and garlic powder. Divide the pepperoni and cheese mixture among the ovals, leaving a ½-inch border.

Fold the short ends over the filling, then roll up from a long side. Pinch the seams closed and place seam-side down on the pan.

Brush with beaten egg. Bake for 18 to 22 minutes, until golden and cooked through at the seams.

Warm the marinara over low heat. Rest the rolls for 5 minutes before serving with the sauce.