1-Prepare and rest the dough as needed: First, get your dough ready. If you’re using frozen bread dough, let it defrost in the fridge for 6-8 hours or overnight, then sit at room temperature for 1-2 hours. Prepared pizza dough? You’re good to go right away. This prep time means less stress when you’re ready to roll.

2-Preheat the oven to 400°F: Next, crank up your oven to 400°F (200°C) so it’s hot and waiting.

3-Roll out the dough into a rectangle: Lightly flour your work surface and rolling pin, then roll out the dough into an 8×13 inch rectangle. It’s like setting the stage for your fillings.

4-Layer on pepperoni, cheese, capicola, and seasonings: Now for the layering: Start with sliced pepperoni across the dough. Sprinkle 1/2 cup of that shredded mozzarella on top, followed by sliced capicola if you’re using it. Add the remaining 1 cup mozzarella and 1 teaspoon of pizza seasoning, plus a light dash of salt and pepper. Roll it up tight jelly-roll style, tuck the ends, and pinch the edges shut. Brush with the egg wash mixture if you want it extra sealed.

5-Roll, seal, and transfer to the baking sheet: Pop it on a non-stick sprayed baking sheet, seam-side down, and optionally brush the top with egg wash and the rest of the pizza seasoning.

6-Bake until golden, then cool slightly before serving: Bake for about 20 minutes until it’s golden and crisp. Let it rest for a minute or two, then slice and serve warm with marinara for dipping if you like. For dietary tweaks, just swap in your alternatives as mentioned earlier to keep things consistent.