Preheat oven to 425 degrees.

In a large non-stick skillet, cook the pepperoni, stirring often, over medium-high heat until pepperoni is crisped, about 6-8 minutes. Remove pepperoni to clean bowl with slotted spoon.

To the pepperoni oil left in the pan, add the butter and melt over medium heat.

Add the garlic and stir, cooking for about one minute until fragrant. Remove from heat. If butter and oil begin to solidify before ready to dip the pepperoni balls, simply re-warm over low heat.

In a large bowl, combine the water and packet of yeast and allow to sit until foamy, about 5 minutes.

Add the salt, sugar and oil, whisking to combine.

Add the flour and stir until a ball of dough begins to form.

Turn out onto well-floured surface and knead, adding more flour as needed if the dough is sticky. Knead for about 5 minutes, until dough is smooth and elastic and just tacky to the touch.

Use a bench scraper or sharp knife to divide dough evenly into 24 balls.

Flatten each ball into a pancake shape and place a pinch of shredded provolone and a pinch of crisped pepperoni in the center of the dough. Pinch ends together to seal well.

Place filled dough balls, seam side down, 12 on each of two sheet pans lined with silicone liners or parchment paper.

Bake the pepperoni balls, rotating pans halfway through baking time for 12-14 minutes, or until dough balls just begin to brown.

Roll each dough ball in the prepared pepperoni oil, butter and fresh garlic combination. Dip the tops of each dough ball into the freshly ground Parmesan cheese.

Serve immediately with warm pizza sauce to dip.