Preheat the oven to 375°F. Brush 2 doughnut pans with olive oil, or line 2 rimmed baking sheets with parchment. (If you only have one doughnut pan, which is impressive enough, you can bake half on that and half on a baking sheet. Or, you could do what I did and make 6 doughnuts and 3 pretzels.)
On a lightly floured surface, roll out the dough to an approximately 17 x 12-inch rectangle. (If the dough resists and keeps shrinking back, let it sit for 10 minutes or so and try again.) Use a sharp paring knife and a ruler to cut the dough into 6 equal (12-inch-long) strips.
Spoon a line of sauce down the middle of each strip, top with cheese and pepperoni, and season with salt and pepper or a shake or two of the everything spice mix.
Bring the sides of each strip together and pinch to seal; when you're done, you should have six 12-inch-long tubes. Leave the ends open for now.
If you're making doughnuts, cut the tubes in half. Curl the ends of each piece together to make a circle, and pull the dough from one end over the other to make a seal. Fit the filled dough circles into the prepared doughnut pans. If you don't have a doughnut pan, or if you only have one, you can use one or two parchment-lined baking sheets instead.
If you're making pretzels, place a filled dough tube horizontally to you on the counter. Grab the left end, loop it up and to the right, and then press it down a little to the right of the center of the tube. Do the same with the right end to make a pretzel shape. Press the ends into the dough to make a good seal. Repeat with the remaining filled dough tubes, and transfer the pretzels to the parchment-lined baking sheets.
Brush the tops of the doughnuts and/or pretzels with olive oil, and top with a few shakes of everything spice mix.
Bake for 20 to 30 minutes, until the tops are golden brown. Remove from the oven and let cool for 5 minutes, then serve with marinara and ranch dressing (optional), for dipping.