These are my favorites, though I limit them to the weekends (I try not to have too much cheese during the week). They are great alongside some of the more "italian" dishes, or with anything. I also like them cold.

I use a small nonstick omelet pan. It is important to use nonstick, don't use any oil. Sprinkle cheese (I use the italian cheese blend, and also jack cheese) to cover the bottom of the pan, not too thick, just a nice cover. Heat over med-med high heat, the cheese will bubble. I use this time to "clean up" the edges. Add several pieces of pepperoni, or one of the large slices. Keep lifting gently around the edges and when it gets nice and brown underneath, use a spatula to start "rolling" it up. Roll it all the way up, remove from the pan and cool. I blot any additional "grease" off because it makes them easier to eat. I am glad I can only make one at a time because I could eat WAY too many of these! You can also let it cool and then slice it up into "bites". They are especially good with chicken parmesan and you can use the "stick" to scoop up the extra sauce. Also really good with a side of marinara.