Preheat your oven to 375 degrees F (190 degrees C) and line your baking sheet with parchment paper.

If using puff pastry, make sure it’s fully thawed but still cold. Lightly flour your work surface, then unfold or unroll the dough onto it, shaping it into a rectangle of roughly 10 by 12 inches.

Spread 2 tablespoons of pizza sauce on the dough, leaving a half-inch border along one of the long edges.

Lay out pepperoni slices in a single layer across the sauced dough, overlapping slightly.

Sprinkle shredded mozzarella over the pepperoni, ensuring even coverage all the way to the edges. Dust garlic powder and Italian seasoning on top.

Start rolling the dough from the long edge opposite your unsealed border to form a tight log. Seal the edge with a bit of water if necessary.

Slice the log into rounds about 3/4 to 1 inch thick, yielding about 12 slices.

Place each pinwheel cut-side up on the lined baking sheet, brushing the tops with the beaten egg wash.

Bake for 13 to 15 minutes, checking at the 12-minute mark until they are golden brown and the cheese is bubbly.

Let cool on the baking sheet for 3 to 5 minutes before serving.