In a stand mixer fitted with a dough hook, combine yeast, sugar, and warm water. Stir to dissolve the yeast. Let rest until mixture becomes foamy, about 3 minutes.
Add the oil, 3 cups of flour, salt, garlic powder, seasoning and Parmesan cheese to the bowl. Mix on medium speed until dough comes together in one ball, and then knead for another 3 minutes on medium speed. The dough should be just a little sticky.
Add the remaining flour, 1 tablespoon at a time, as needed. The sticky dough is important to help the crust get a little lift as it cooks!
Lightly flour your countertop. Place the ball of dough on the counter, cover with a clean dish towel and let rest 5 minutes.
Preheat oven to 350 degrees F and brush a baking sheet with some of the melted better. Reserve remaining butter.
Roll the dough out to a 12×18 inches rectangle. Spread 1/2-1 cup of marinara sauce, leaving a 1 inch border around the edge. Sprinkle the cheese over the sauce and cover with pepperoni.
Starting at the long edge, tightly roll up the dough, pinching the pepperoni slices into the roll if they try to escape as you go. Use the last 1 inch of clean dough to pinch and seal the dough. Cut evenly into 12 slices.
Arrange the pinwheels cut side up on the baking sheet and spread them out so they aren’t touching. Bake for 20 minutes or until golden brown and cooked through.
Meanwhile, stir together the remaining butter, parsley and salt in a small bowl. Brush the tops and sides of the baked pinwheels with butter mixture and serve with additional marinara or Alfredo sauce, if desired.