Preheat oven to 350°F. Grease two 12-cup muffin tins.

Place the 6 ounces chopped pepperoni in a food processor. Add the 1/2 cup cooked, drained, and crumbled Italian sausage, 1/4 cup of the shredded Parmesan cheese, the 1/2 cup chopped scallions, and 1 1/2 tablespoons of the pizza seasoning. Pulse until the ingredients are evenly chopped and combined.

Transfer the mixture to a large bowl and stir in the 1 1/4 cups marinara sauce until incorporated (this is the meat sauce).

Lightly flour a work surface. Remove each 1-pound package of pizza dough from its packaging and form each into a ball (you should have two dough balls).

Working with one dough ball at a time, roll one ball into a 10×12-inch rectangle on the floured surface.

Spread half of the meat sauce evenly over the rectangle, leaving a 1/2- to 1-inch border of uncovered dough around the edges.

Sprinkle half of the 1 cup shredded mozzarella cheese over the sauce.

Starting from the long side, roll the dough tightly into a log about 12 inches long.

Slice the log into 12 approximately 1-inch pieces (an easy method is to cut the log in half, then cut each half in half, etc., until you have 12 pieces).

Place each piece, cut side up, into the cups of one of the greased muffin tins.

Repeat steps 5–10 with the second dough ball, remaining meat sauce, and remaining mozzarella, placing the pieces into the cups of the second muffin tin.

Brush the tops of all the pizza rolls with the 3 tablespoons olive oil. Sprinkle with the remaining shredded Parmesan cheese and the remaining pizza seasoning.

Bake for 20 to 24 minutes, or until the pizza rolls are golden brown.

Remove the pans from the oven, let the rolls sit in the tins for a few minutes, then remove the rolls and transfer to a platter or basket to serve.