Homemade Pepperoni Roll

Mix together all dough ingredients in the bowl of a stand mixer with the dough hook attachment and knead until the dough cleans the sides of the bowl.

Transfer the dough to a large bowl (greased with olive oil), cover with plastic wrap, and let it rise in a warm place until doubled in size. Punch it down gently to remove the air.

On a lightly floured surface, stretch or roll out the dough until it's a large, thin rectangle.

Add the slices of pepperoni, overlapping slightly.

Sprinkle on the parmesan cheese, then the mozzarella cheese in an even layer to fully cover the pepperoni.

Tightly roll the dough from the long side (like cinnamon rolls) and pinch the seal closed.

Place the dough so it's seam side down, then tuck the edges under so the melted cheese doesn't come out (though some of it will likely make it's way out anyway).

Transfer the pepperoni bread to the prepared cookie sheet, then cut 4-5 slits into the top to allow steam to escape. Bake until golden.