Preheat oven to 475 degrees. Grease a 9-inch cake pan or pie plate. Set aside.
Roll dough into a 15x8-inch rectangle. Don't worry about it being perfect, we are just going for general size here.
Spread the ranch dressing over the dough, leaving about 1/2 inch of space along the edges. Evenly sprinkle the cheese over the dressing, then place enough pepperoni to cover the cheese. Sprinkle with the green onions and garlic powder.
Starting at one of the long edges, roll the pizza dough (just like cinnamon rolls). The pepperoni may not want to cooperate, but a little smart maneuvering will prove you victorious. Once rolled, pinch the edges together and cut into 8 pieces, about 2 inches each.
Place cut rolls into the prepared pan and bake for 8-10 minutes, or until golden brown and cheese is melted. Sprinkle with Parmesan cheese and serve with marinara dipping sauce.
Make the marinara dipping sauce:
In a food processor or blender, combine tomatoes, tomato paste, and basil. Process until tomatoes and basil are finely chopped.
Transfer to a small saucepan over medium heat. Add oregano, garlic, salt and sugar. Bring to a simmer and allow to cook for about 8 minutes, or until the flavors are well-blended and the tomatoes lose some of their raw taste.
Use as a dipping sauce.
If using as a pizza sauce, you can opt to simply combine all ingredients in the food processor/blender and use without heating, as the raw tomato taste will dissipate when you cook the pizza.