Bring the Dough to Room Temperature
If the pizza dough is frozen, thaw it completely in the refrigerator. Remove the dough from the refrigerator and let it rest at room temperature for approximately 45 minutes. Room-temperature dough is easier to roll and will not continually shrink back.Prepare the Oven and Pan
Preheat the oven to 400°F. Coat all 12 cups of a standard metal muffin pan generously with nonstick cooking spray.Roll and Cut the First Dough Ball
Lightly flour the countertop and rolling pin. Roll one dough ball into an approximately 12-by-18-inch rectangle, about ⅛-inch thick. Cut it into six long strips, each approximately 3 by 12 inches. The strips do not need to be perfectly straight or identical. Repeat with the second dough ball to create 12 strips altogether.Add the Sauce and Filling
Spread a very thin layer of pizza sauce over the upper half of each strip. Leave approximately ½ inch of uncovered dough at both short ends. Sprinkle each strip lightly with shredded mozzarella. Add a few small pieces of torn provolone and approximately 1 tablespoon of finely chopped Genoa salami. Do not overload the strips. Too much filling can make the roses difficult to roll and leave the centers underbaked.Add the Pepperoni Petals
Cut each large deli-pepperoni circle in half. Arrange five or six pepperoni half-moons along the upper edge of each dough strip. Overlap them slightly and allow the curved edges to extend above the dough. These exposed curved edges will become the pepperoni petals.Fold and Roll the Roses
Fold the uncovered bottom half of each dough strip upward over the cheese and salami. The curved tops of the pepperoni should remain exposed above the folded dough. Press the folded dough gently to hold the filling in place without flattening it. Starting at one short end, roll the folded strip into a loose spiral. Keep the bottom edges aligned so the rose can stand upright. Do not roll it too tightly. The dough needs room to expand and bake through. Place the raw pizza rose upright in a prepared muffin cup. Position the loose end against the side of the cup to help hold the rose closed. Repeat until all 12 muffin cups are filled.Bake
Bake for 18–22 minutes, or until the dough is golden brown and cooked through in the center. If the pepperoni begins getting too dark before the dough is finished, loosely cover the pan with aluminum foil for the final few minutes. Let the pizza roses rest in the pan for five minutes. Run a thin butter knife around any baked cheese or sauce stuck to the pan, then carefully lift out each rose.Make the Italian Grinder Dust
While the roses bake, combine the Parmesan, garlic powder, onion powder, oregano, basil, smoked paprika, crushed red pepper, black pepper, and sugar in a small bowl. This makes more Grinder Dust than you may need for one batch. Store any remaining mixture in a tightly sealed container.Add the Grinder Finish
Lightly brush the warm pizza roses with melted butter. Sprinkle approximately 1–2 tablespoons of the homemade Italian Grinder Dust over the 12 roses. Add more or less according to taste. Finish with the drained, finely chopped banana peppers.Serve
Serve the pepperoni pizza roses warm with marinara sauce for dipping.
