Set the oven to 400°F and coat the wells of a standard 12-cup muffin tin with nonstick cooking spray. Cover the bottoms and sides so the baked cheese has fewer places to cling.

Open the pizza dough onto a cutting board or work surface and gently ease it into an 11-by-18-inch rectangle. Keep the thickness consistent from edge to center, without pulling thin holes into the dough.

Distribute the pizza sauce over the rectangle in a thin coat, then scatter the shredded mozzarella evenly across it. The surface should look lightly covered rather than wet or heaped with cheese.

Divide the 18-inch side into twelve 1½-inch sections with a pizza cutter, making each cut across the 11-inch width. You should have twelve strips, each about 11 inches long and 1½ inches wide.

Arrange 6 to 7 pepperoni slices along one long edge of each strip, overlapping the slices and leaving their upper halves above the dough. The exposed semicircles form a scalloped border that can curl outward as the roses bake.

Coil each strip from one short end into a snug spiral without pulling or stretching the dough. The layers should stay together while the pepperoni remains visible above the dough edge.

Set each spiral upright in a prepared muffin cup, sprinkle with Italian seasoning, and bake for 15 to 20 minutes. Look for golden dough, bubbling cheese around the base, and curled, crisp pepperoni edges rather than judging by the pepperoni alone.

Rest the baked roses in the pan for 5 minutes, then loosen their edges with a butter knife and lift them out carefully. The cheese will have firmed slightly, helping the bottoms release without tearing away from the spirals.