Preheat the oven to 400 degrees.

Using a rolling pin, roll out your pizza dough into a large rectangle on a lightly floured surface or parchment paper. Spread the dough with a layer of pizza sauce, leaving a 1 inch stripe at the edge of the crust sauce-free.

Sprinkle the dough with dried basil and dried oregano.

Layer pepperoni slices onto the sauced areas of the dough.

Cover the pepperoni with slices of mozzarella cheese.

Starting from one long side, carefully roll the dough into a tight log.

Once rolled, slice the log into 1-inch segments using a very sharp knife and place them - pinwheel side up - onto 1 of  baking sheets lined with parchment paper or sprayed well with cooking spray.

In a small dish, combine olive oil and garlic powder.

Brush the outside of the pinwheels with the olive oil mixture.

Bake your pinwheels in the preheated oven for 13-15 minutes, or until they turn golden brown and the cheese is melted and bubbly.

Allow pinwheels to cool for 10 minutes before serving.

Serve with additional pizza sauce, ranch dressing, or other favorite dipping sauces.

Store leftover pinwheels in an airtight container in the refrigerator for up to 5 days.