In a cast iron skillet over medium low, heat olive oil and garlic until garlic is fragrant about 1-2 mins. Transfer the oil and garlic to a small bowl.
Place the dough on a lightly floured surface. Pat or roll the dough into a rough 8x8 inch square. Cut the dough into 36 pieces, about ½ oz each.
Roll each into a ball, and then roll each ball into the garlic olive oil. Place the olive covered balls around the edge of the cast iron skillet. 18 balls around the outside of the skillet. Place the remaining 18 balls on top, staggering between the seams of the balls underneath. The center of the skillet will be empty.
Cover the skillet with plastic wrap, and let sit for 45 minutes or until the balls have puffed up slightly.
Meanwhile, Preheat oven to 400°F. Move the oven rack to the middle position.
Remove plastic. Place skillet in the oven and bake for 18-22 minutes, or until the balls are a bit golden brown on top.
While the skillet is in the oven, place the cream cheese, pizza sauce, oregano, and dried basil in a medium size bowl. Use an electric mixer to beat until the mixture is smooth. Stir in the shredded mozzarella and ¾ of the chopped pepperonis.
Remove the skillet from the oven. Spoon the cheese mixture into the center of the skillet, and return to the oven to cook for 8-10 minutes or until the cheese mixture is heated through and the rolls are golden brown on top.
Remove the skillet from the oven. Top with remaining pepperoni and fresh chopped basil. Serve warm.