In a small bowl, dissolve the active dry yeast in warm water and let it sit for 5 minutes until foamy.
In a large mixing bowl, combine the all-purpose flour, sugar, and salt.
Add the yeast mixture and 1 tablespoon olive oil to the dry ingredients and mix until a dough forms.
Knead the dough on a lightly floured surface for about 8 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm place for 1 hour or until doubled in size.
Preheat the oven to 375°F (190°C).
Punch down the risen dough and roll it out on a floured surface into a rectangle approximately 12×8 inches.
Spread the pizza sauce evenly over the dough, leaving a 1-inch border around the edges.
Sprinkle the shredded mozzarella cheese evenly over the sauce.
Arrange the pepperoni slices evenly on top of the cheese.
Starting from one long side, carefully roll the dough into a tight log, sealing the edges by pinching the dough together.
Place the rolled dough seam-side down on a parchment-lined baking sheet.
Brush the top of the dough with 1 tablespoon olive oil and sprinkle with dried Italian seasoning.
Bake in the preheated oven for 20-25 minutes, or until the bread is golden brown and cooked through.
Remove from the oven and let cool for 5 minutes before slicing into 8 pieces.