Preheat oven to 350°F. Spray 16 cups of two standard size muffin pans with cooking spray. Set aside.
On a non stick surface or silicone baking mat, unroll pizza dough pressing into a 16 x 12 inch rectangle.
In a medium size bowl, use a whisk or an electric mixer to blend together pizza sauce, tomato paste, 1 1/2 Tbsp parsley, Italian seasoning, garlic, onion powder and red pepper flakes until fully combined. It should look thick.
Spread 2/3 cup from end to end of crust. Sprinkle with 1 1/2 cup mozzarella cheese. Arrange pepperoni over cheese.
Top pepperoni with remaining mozzarella then sprinkle with 2 Tbsp Parmesan.
Begin rolling from the widest edge ending seam side down. Use a sharp knife to cut into 16 even portions. Place one in each muffin cup.
Sprinkle tops with reserved Parmesan. Bake for 20-22 minutes or until golden and puffed.
Meanwhile, simmer remaining pizza sauce in a small saucepan just until heated through and blended. Keep warm until serving.
Garnish pizza rolls with reserved parsley and serve with warmed pizza sauce for dipping.
Notes
I use a full can of tomato paste for the sauce making it thick and full bodied. You can start with half, then adjust the amount to suit your own taste, if desired.