Preheat the oven according to the temperature on the pizza crust (mine said 425-degrees).

Open the pizza crust and stretch it out into a flat rectangle on a large cutting board.

Sprinkle Italian seasoning, oregano or crushed red pepper over the crust, if desired.

Top with shredded cheese. The cheese gets crispy and not gooey on these, so I usually use more cheese than normal for my family, but I also have a family who doesn't like much melted cheese (pray for them!).

Top with the diced pepperoni. (You can also use other diced pizza toppings if desired. If you are using another meat, like hamburger or sausage, be sure to cook it first.)

Roll the crust into a tight log starting on one of the short ends of the dough.

With a sharp knife, slice the roll into about 1-1/2 inch thick rolls and place on a cookie sheet sprayed with non-stick cooking spray or covered in parchment paper. (I recommend the parchment paper route for easier clean up!)

Bake for about 12 to 15 minutes until lightly browned. Serve with pizza sauce or Ranch dressing for dipping.