Set your EGG up for indirect cooking with the convEGGtor at 400°F/204°C.
On your floured dough mat, roll the dough out to about a quarter of an inch thick. Cut it into 8 equal pieces the shape does not matter. Before filling, roll each piece of dough out to stretch it a little more.
On top of each piece of dough, add a pinch of shredded mozzarella, a slice of fresh mozzarella, a slice of pepperoni, another pinch of shredded mozzarella and a pinch of basil.
Oil your fingers, and pull the edges of the dough up, pinching the sides together as you move around the dumpling. Once closed, twist the top around to make sure it is sealed. Coat with extra virgin olive oil. Repeat for the next seven dumplings.
Coat the baking stone in oil, and place on the EGG. Add dumplings, and bake for 15-20 minutes or until golden brown. Remove from EGG and grate parmesan over the top. Serve with pizza sauce for dipping and garlic butter. Enjoy!