Directions

1. 1

   After the first rise of your bun dough, divide it in half for easier handling. Roll out one portion into a thin rectangle, approximately 8 inches wide, aiming for a good dough-to-filling ratio.

2. 2

   Spread a thin, even layer of pizza sauce across the dough rectangle, being careful not to apply too much as it may leak during rolling. Sprinkle half of the chopped pepperoni and half of the shredded cheese over the sauce.

3. 3

   Starting from one long edge, slowly roll the dough tightly toward you, taking care to keep the filling contained. As you reach the final inch or two, fold the end up and pinch it firmly to the rolled dough to seal and keep the filling inside. Repeat with the second half of dough and remaining filling. Preheat your oven to 350°F.

4. 4

   Using a serrated knife, cut the rolled dough into 1-inch-thick slices, yielding approximately 45 buns.

5. 5

   Line three baking sheets with foil and spray lightly with non-stick cooking spray. Arrange the buns in a 3-by-5 grid pattern on each sheet (or closer together if preferred) so they have room to bake without touching.

6. 6

   Bake for 22 to 25 minutes until the buns are lightly golden brown.

7. 7

   Remove from the oven and allow the buns to cool to room temperature. Place wax paper or plastic wrap on the baking sheets and return the cooled buns, ensuring they do not touch. Freeze for 1 to 2 hours until firm, then transfer to freezer bags and return to the freezer for long-term storage.