Heat the milk until steaming but not boiling. Stir in butter and sugar until melted. Allow the mixture to cool to lukewarm.
Whisk in the yeast and salt. Let sit for about 5 minutes until the yeast dissolves.
Add the beaten eggs and half of the flour. Beat until smooth.
Add remaining flour ½ cup at a time until a soft dough forms.
Turn the dough onto a floured surface and knead until smooth and elastic.
Place in a greased bowl, cover, and let rise about 1 hour, or until doubled.
Preheat oven to 350 degrees
Divide dough into four balls.
Roll each ball into a 13 × 13 inch square.
Brush the dough with melted garlic butter.
Mix together mozarella, white cheddar, parmesan, southwest chipotle seasoning and italian seasoning in a large bowl.
Lay 8 slices of pepperoni along one edge of the dough.
Sprinkle with about 1/4 cup cheese mixture and top with pieces of provolone.
Cut the dough beside the filling and roll tightly.
Repeat to create 4-5 roll-ups per square.
Place seam side down on a baking sheet.
Let rise 30 minutes.
Bake at 350°F for 15–20 minutes until golden brown.
Serve warm with marinara sauce.
