Soak 10 bamboo skewers in warm water for at least 30 minutes or use metal skewers.
Preheat oven to 400°F and cover a baking sheet with aluminum foil. Spray the foil with cooking spray.
Unroll pizza dough onto a lightly floured countertop. Mix the melted butter, garlic salt, and basil together. Brush the dough lightly with garlic basil butter.
13.8 ounces refrigerated pizza crust, ¼ cup unsalted butter, ¾ teaspoon garlic salt, 1 tablespoon chopped fresh basil
Cut the dough, lengthwise, into 1-inch wide strips.
Thread 5-7 mini pepperoni slices on each skewer. Be sure to leave enough space between each slice for the pizza dough.
5 ounces mini pepperoni slices
Starting at one end of a dough strip, pierce the dough with the pointed end of the skewer. Spiral-wrap the dough strip around the pepperoni on the skewer, allowing the meat to peak through. Wrap the end of the dough strip around the bottom of the skewer to fasten. Press the dough together on each end to be sure it sticks on the skewer.
Place skewers on the prepared baking sheet and brush the tops with more of the garlic basil butter. Bake for 10-12 minutes or until pizza dough is light golden brown.
Remove from oven and sprinkle with cheese. Allow the cheese to melt (place back in the hot oven, if necessary) and serve with pizza sauce.
1 cup freshly shredded mozzarella cheese, ¼ cup freshly grated Parmesan cheese, 1 cup pizza sauce