In the bowl of a stand mixer, combine yeast and warm water. Let set for about 5 minutes for the yeast mixture to proof.
Add in dough mix, eggs, oil and Italian seasoning. Mix over medium speed for about 5 minutes.
Scoop dough onto a lightly floured sheet of parchment paper. Separate dough into 12 equal pieces.
With lightly floured hands, flatten each piece of dough into a round disk. Add some shredded cheese and pepperoni to the center of the disk. Carefully fold edges of disk around the pepperoni and cheese, pinching together seams to seal.
Place each stuffed piece of dough in a greased baking pan, preferably a 9×13 baking dish.
Sprinkle any remaining cheese and pepperoni over the tops of the dough rolls.
Cover with a piece of plastic wrap or a tea towel. Let rise in a warm, draft free place for about 30 minutes.
Bake at 350F for about 20-25 minutes or until rolls are slightly browned on top. Serve with marinara and ranch for dipping.