Start by first making the pizza sauce. In your mixing bowl, combine together the tomato sauce, tomato paste, minced/crushed garlic, oregano, Italian seasoning, paprika, and sugar.
Mix well to combine and set aside for about 10-15 minutes to really let the flavors blend.
While your sauce is resting, preheat your oven to 425F/218C.
Open your tube of pizza dough and unroll. If your dough has any holes or gaps in it, pinch those closed.
Mix together your melted butter and your garlic powder. Using your pastry brush, brush your dough with this mixture, giving it all a nice even coat. You should have plenty of garlic butter left over. Save it for now as we will be using it later in this recipe.
Spread a thick (but not too thick) layer of pizza sauce on your dough.
Top your sauce with your pepperoni slices, spacing them out evenly over your dough.
Sprinkle with about ¾ of your mozzarella and 1/8 of your Parmesan cheese.
Roll up your dough tightly along the long side, as though you’re making cinnamon rolls. You will end up with a long pizza tube when you’re all done. Brush a bit of melted butter along the seam and pinch closed.
Using your sharp knife, carefully slice your roll into 1-inch thick slices.
Dip each slice into butter on both sides.
Dip one side of your roll in the cornmeal and place on your parchment lined sheet, cornmeal side down.
Continue dipping and dusting and placing on your baking sheet, making sure your rolls are about 1-inch apart.
Sprinkle the top of your pizza rolls with the remainder of your Parmesan and mozzarella cheese and slide into the oven for approximately 15-20 minutes.
Warm up the remaining pizza sauce in the microwave (you should have plenty left over) and serve alongside your pizza rolls as a dip.