Preheat the oven to 400 degrees F. Lightly spray a large cookie sheet with cooking spray or drizzle with olive oil.
Measure the diameter of tall-sided ovenproof pan. (Pan used was 6 inches in diameter with 4-inch high sides.) Unroll 1 can of the dough onto a work surface; press out into a thin layer. Cut out three 6-inch rounds; place on the cookie sheet. Bake 8 minutes. Remove from the cookie sheet to a cooling rack; cool.
Unroll the remaining can of dough; cut 2 additional 6-inch rounds from the long edge of dough, leaving the opposite side untouched. Place the rounds on a cooled cookie sheet. Bake for 8 minutes. Remove from the cookie sheet; cool.
Meanwhile, line a pan with parchment paper so that the ends of paper stick up and out of the pan. Cut a long strip of dough at least ½-inch wider than height of pan. Carefully drape the long strip of dough around inside edge of pan to line, leaving a ½-inch hanging over outside edge of pan and bottom of the pan open. Pinch the seam to seal.
Carefully place 1 partially baked crust round in the bottom of the pan. Spread the pizza sauce over the crust; top with some pepperoni slices and sprinkle with mozzarella cheese (when the cheese melts, the crust above will stick to it). Repeat to make 3 more layers. For the top layer, place the last crust over the cheese; sprinkle with any remaining cheese and arrange the remaining pepperoni on top.
Fold the overhanging dough over the top layer of the pizza cake to make a raised crust edge.
Bake 20 to 25 minutes or until the dough around the pizza cake is fully cooked. (To test, carefully pull up parchment paper to raise the pizza cake out of the pan.) Once completely baked, cool in the pan for 5 minutes. Remove the pizza cake from the pan; brush the crust with butter. Use a sharp knife to cut slices like you would a cake.