Place the Bridgford Parkerhouse Rolls on a baking sheet and cover them lightly with plastic wrap or a clean dish towel. Let them thaw and rise at room temperature according to the package directions until soft and puffy.

While the dough rises, cut the mozzarella into cubes, mince the garlic, and slice the pepperoncini so each piece fits neatly inside the rolls.

Once the dough is ready, lightly butter your hands to prevent sticking. Flatten each roll on a clean surface. Layer 3 to 4 slices of pepperoni, one cube of mozzarella, and one pepperoncini slice in the center. Roll up the dough and pinch the edges to seal completely.

Place each filled roll seam-side down on a parchment-lined baking sheet, leaving space between them. Loosely cover with plastic wrap or a lightweight dish towel and let rise again for 2 to 3 hours, until puffy.

In a microwave-safe bowl, melt the butter with the minced garlic. As soon as the rolls come out of the oven, brush them generously with the warm garlic butter. Sprinkle with Italian seasoning and grated Parmesan while still hot.