Thaw dough at room temperature for 1 - 1 ½ hours. Dough should still be cold (it’s easier to work with while it’s cold), but soft and pliable.
Lightly spray grease a bundt pan and lightly sprinkle italian seasoning, grated parmesan cheese, and garlic salt onto the bottom and sides of the pan. Lightly grease your work surface with spray grease. Cut each thawed roll in half. (Kitchen shears work great here!) Flatten each half and place 2 pepperoni slices and 1 cube mozzarella in each half. Bring edges together and pinch to seal.
Dip each sealed roll in the melted butter and place in bundt pan. Continue until the bottom of the pan is covered. When a single layer is formed, sprinkle additional italian seasoning, parmesan cheese, and garlic salt over the first layer and continue until you have used all 48 roll halves.
Preheat oven to 375. Cover and let rise for 20 minutes. Bake in preheated oven for 30-35 minutes or until dark golden brown or internal temperature reaches 200 degrees on an instant read thermometer.
Invert onto a serving plate and pull portions apart for serving. Serve with your favorite pizza sauce for dipping.