Instructions

1. Roll out the dough into a 12″x15″ rectangle.
2. Sprinkle on half of the herbs then top with a thin layer of sauce, cheese, & pepperoni. Roll up tightly into a log roughly 12-13″ long, slice into 1” round pieces, and place into a buttered pan Emile Henry Chicago Deep Dish Baker. You should have 12 rolls. Cover with sprayed plastic wrap and allow to rise for 45-60 minutes.
3. While the rolls are proofing in the pan, preheat the Big Green Egg to 425 F with the convEGGtor in place. You’re cooking this for indirect heat.
4. When the rolls are proofed, remove the plastic and place the pan into the grill. Cook it in the Egg for 12-18 minutes or until golden brown and the cheese is melted.
5. Remove the pan from the Egg, and sprinkle with basil and oregano. Serve with the remaining pizza sauce.