Line the outer rim of a large (8-10") cast iron skillet with 12 to 16 balls of dough, leaving the center open. Allow rolls to thaw for 15 minutes while you prepare the rest of the dip.
In a small bowl, combine the melted butter, garlic powder, and Italian seasoning. Stir together to combine. Set aside.
In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment. beat the cream cheese on medium-high speed until smooth. Add half of the mozzarella cheese (about 1 cup) and beat again until combined. Set aside.
Brush the rolls with seasoned butter. Bake buttered rolls for 20 minutes.
Remove rolls from the oven and pour 1/4 cup of the pizza sauce into the bottom of the skillet. Pour the cream cheese mixture on top of the sauce and gently spread evenly with a large spatula. Cover cream cheese mixture with remaining 1/2 cup of pizza sauce, followed by the remaining 1 cup of mozzarella cheese, and finishing with the pepperoni slices.
Bake the dip for 20-25 minutes until cheese is bubbly and rolls are golden brown. Allow to cool for 15 minutes before serving. To store leftovers, remove rolls from the skillet and store separately from dip in the refrigerator up to 5 days.
You can also prepare this dip without the bread. Simply omit directions involving the rolls and use an 8" round baking dish.