Set the oven to 190°C to ensure even baking temperature.

Roll the pizza dough into a 30×40 cm rectangle on a lightly floured surface, making sure to keep the thickness even.

Sprinkle the shredded mozzarella cheese evenly across the dough, leaving a 2.5 cm border around the edges.

Arrange the sliced pepperoni over the mozzarella in an even layer.

Sprinkle the grated Parmesan cheese and Italian seasoning over the pepperoni layer.

Tightly roll the dough from the long side, tucking in the ends as you go. Make sure the seam is on the underside.

Place the rolled dough seam-side down on a greased baking tray. Brush the surface with the beaten egg for a glossy, golden finish.

Cut small diagonal slits along the top to allow steam to escape while baking.

Bake in the preheated oven for 25–30 minutes until the crust is golden brown and the filling is bubbling.

Allow it to cool for several minutes before slicing into portions.

Serve warm with marinara sauce for dipping.