Easy Rolled Pepperoni-Mozzarella Bread

there really is no exact measuring to this recipe, amounts I have listed are only a guideline you may decrease or increase all amounts to suit you taste, I just purchase a small chub of pepperoni pizza and then chop about half of it for this recipe, and I have also made this using all-beef salami --- make certain to seal up the edges of the bread dough or pizza dough tightly before baking or the cheese will run out --- I have made this with bread dough and also with pizza dough, although the pizza dough was great the bread dough was better, you have a choice of either one you desire

• Ready In: 50 mins
• Serves: 6-8

Ingredients

• 1 (1 lb)  frozen bread dough, loaf completely thawed (such as Rhodes bread dough, or can use one 13 7/8 ounce package refrigerated prepared pizza crust, s)
• 3 -4  tablespoons olive oil (or as needed)
•  fresh ground black pepper
• 1  teaspoon  dried Italian seasoning (rubbed between fingers to release the flavor)
• 1⁄4 lb  pizza  pepperoni, finely chopped
• 1 1⁄2 cups  shredded mozzarella cheese
• 1⁄3 cup  freshly grated parmesan cheese
•  kosher salt

Directions

1. Set oven to 375 degrees F.
2. Grease a baking sheet.
3. Roll out the thawed bread dough into a rectangle then cover with a clean tea towel and allow to sit for about 15 minutes.
4. Brush the top of the dough with olive oil, then sprinkle with black pepper and Italian seasoning, then sprinkle the chopped pepperoni over the top.
5. Sprinkle the mozzarella cheese over the pepperoni then top with Parmesan cheese.
6. Roll up the dough in jelly-roll fashion, then pinch the long seam and the two ends tightly to seal completely.
7. Brush the outside of the dough with olive oil.
8. Place seam-side down onto baking pan then sprinkle a small amount of kosher salt over the top.
9. Bake for about 35 minutes or until golden brown.