In a large mixing bowl, whisk together 3 cups flour, 2 tsp instant yeast, 1 tbs sugar, and 1 tsp salt. Add 1 cup warm water (about 105–115°F / 40–46°C) and 2 tbs olive oil. Mix with a wooden spoon until a shaggy dough forms, then turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 4–5 minutes. Form into a ball, place in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm place until doubled, about 60–75 minutes.

Prepare filling

While the dough rises, combine 1 cup tomato pizza sauce with 1 tsp dried oregano, 0.5 tsp crushed red pepper (if using), and 1 tbs grated Parmesan in a small bowl. Shred 2 cups mozzarella and have 1 cup pepperoni slices ready.

Roll out dough

When dough has doubled, gently deflate and turn it onto a lightly floured surface. Roll or stretch the dough into a roughly 12x16-inch rectangle, about 1/4 inch thick. If the dough resists, let it rest 5–10 minutes and continue.

Assemble roll

Spread the seasoned pizza sauce evenly over the dough, leaving a 1/2-inch border on the long edges. Sprinkle the shredded mozzarella evenly over the sauce, then arrange pepperoni slices in a single layer. Starting from one long edge, tightly roll the dough into a log, sealing the seam by pinching the dough together. Pinch the ends closed to prevent filling from escaping.

Slice rolls

Using a sharp knife or dental floss, slice the log into 12 equal pieces (about 1 inch thick). Place each slice seam-side down on a parchment-lined baking sheet or into a lightly oiled 9x13-inch baking pan, spacing them slightly apart so they can expand.

Finish & Serving

Second rise & egg wash

Cover the arranged rolls loosely with plastic wrap or a towel and let them rise 20–30 minutes until puffy. Preheat the oven to 375°F (190°C) about 15 minutes before baking. Whisk 1 egg with 1 tsp cold water and brush the tops of the rolls lightly with the egg wash. Drizzle or brush 1 tbs olive oil over the pan if desired.

Bake

Bake in the preheated oven for 18–22 minutes, until the rolls are golden brown and the cheese is bubbly. If the tops brown too quickly, tent loosely with foil for the last 5–7 minutes.

Finish & serve

Remove from oven and let cool 5 minutes. Transfer to a serving plate, sprinkle with additional grated Parmesan and optional torn fresh basil leaves. Serve warm with 1 cup marinara or extra pizza sauce for dipping.