1 lb. fresh bread dough (the fresh pizza dough ball in the refrigerated section of the store), 1 (beaten egg), 1/2 cup Tomato Basil spaghetti sauce, 3 - 4 oz. thinly sliced pepperoni, 1 cup grated Italian blended cheese, 1 cup grated Mozzarella cheese, 1/4 cup grated Parmesan cheese, 1 t. Italian blended seasoning.
Preheat oven at 375 degrees. Lightly grease a large (preferably a stoneware ) baking sheet. Set aside. On a floured sheet of waxed paper roll out bread dough into a large rectangle. Brush the beaten egg on top. Dust with Parmesan cheese, sprinkle spaghetti sauce over top and with the back side of a large spoon rubbing sauce to light spread over surface. Next sprinkle Italian blended seasoning evenly. Arrange pepperoni over top. Sprinkle both Italian blended cheese and Mozzarella cheese over top of pepperoni. Carefully roll lengthwise up and pinch seam closed. Carefully turn Pepperoni Roll out onto the prepared baking sheet and bake for about 40 minutes or until golden. Remove from oven and let set for about 10 minutes before slicing.
Note: Can divide dough in two and make 2 smaller rolls if desired. If not serving immediately, let cool to just a bit warmer than room temperature and wrap in foil. Refrigerate left overs. *Note too that if you want to make your own fresh pound of homemade dough you can. That's the way my Grandmother used to make it but I don't.