April 8th, 2012
Preheat oven to 425F. Line 2 rimmed baking sheets with parchment and set aside.
Roll dough out on a lightly floured surface into a 12 x 18-inch (30cm x 45cm) rectangle, (about 1/4-inch (6mm) thick). Spread a thin layer of tomato sauce, leaving the outside edge clean. Arrange mozzarella in an even layer followed by 2 rows of pepperoni, running lengthwise across the middle of the pizza with 2-inches (5cm) between the rows. Sprinkle basil on top of pepperoni. Starting at the long end, roll the dough into a log, sealing it shut with the clean edge at the end of the log. Cut the log crosswise using a knife or scissors, into 1-inch thick rounds. Arrange rounds, evenly spaced on prepared baking sheets. Insert a wooden skewer 2/3 of the way into the side of each round. Brush edges of dough with olive oil and sprinkle with Parmesan cheese. Bake in oven until puffed and golden brown on bottom, about 12-15 minutes. Let cool for 5 minutes before removing from parchment.
Nutrients per serving: 183 calories, 8 g fat, 88 mg calcium, 513 mg sodium, 21 g carbohydrates, 1 g fiber, 8 g protein.