In a large mixing bowl, combine 1 1/4 cups of lukewarm water, 1 tablespoon of sugar, and 2 1/4 teaspoons of dry active yeast. Allow this mixture to sit for about 5–10 minutes until frothy. Then, gradually add 3 1/4 cups of all-purpose flour, 1 teaspoon of kosher salt, and 2 tablespoons of olive oil, mixing until a dough starts to form.

Transfer the dough onto a floured surface and knead for 5–7 minutes until it becomes smooth and elastic. Once ready, place the dough in an oiled bowl, cover it with a clean cloth, and let it rise in a warm area for 60–90 minutes, or until it has doubled in size and feels puffy to the touch.

After the dough has risen, punch it down to release any air, then transfer it to a floured surface. Roll the dough out into a large rectangle, approximately 12x18 inches, with a thickness of about 1/4 inch.

Spread 1/2 cup of marinara sauce evenly over the rolled-out dough. Sprinkle 50 slices of pepperoni, 1 cup of shredded mozzarella, 2 tablespoons of grated Parmesan cheese, 1 teaspoon of dried oregano, and 1/2 teaspoon of garlic powder over the sauce.

Starting from one end of the rectangle, carefully roll the dough tightly to create a long log. Pinch the edges to seal well, ensuring that none of the filling escapes during baking.

Using a sharp knife, slice the rolled dough into 24 equal pieces, each about 1 inch thick. Place the slices on a baking sheet lined with parchment paper, spacing them out to allow for slight expansion during baking.

Preheat your oven to 425°F (220°C) and bake the pizza rolls for 15–20 minutes or until they turn golden brown and crispy.

Once the pizza rolls are done, remove them from the oven and let them cool slightly. Serve warm alongside extra marinara sauce for dipping.