Instructions

To make the sauce, heat the olive oil in a small saucepan and saute the garlic until tender. Add the tomato sauce, oregano, rosemary, onion, sugar, salt and red pepper flakes.

Bring the mixture to a boil. Turn down the heat and let the mixture simmer. The longer it simmers, the more the flavors will blend.

To make the dough, place the milk and butter in a small sauce pan and heat until the butter has melted. Remove from the heat and let cool. Sprinkle the yeast over the top of the milk mixture and let sit for several minutes. In a separate bowl, combine 1/2 cup flour, salt, garlic powder, baking powder and baking soda. Set aside.

Stir in the remaining 4 cups of flour to the pot with the milk, butter and yeast. Cover and let rise for 1 hour or until doubled in size. Stir in the flour mixture made in the previous step. Cover again and refrigerate for an hour. (this step is not crucial, but yields a better texture).

When the dough is ready to roll, lightly flour the counter and roll the dough into a rectangle 1/4 inch thick. Light spread olive old on top, then a thin layer of the tomato sauce. Sprinkle with a generous amount of mozzarella cheese, a layer of pepperoni, and a bit of freshly grated Parmesan cheese.

Roll the dough up tightly, starting from the long end. Cut into 15 slices and place in a greased 9 x 13 inch baking pan. Cover and let rise until double in size.

While the dough is rising, preheat the oven to 375 degrees F. Bake for 15-20 minutes or until the rolls are golden brown on top and cooked through. Serve warm with more pizza sauce.