|1 pkg||Bridgford Frozen Parkerhouse Rolls Dough, thawed or|
|1½ loaves||Bridgford Frozen Ready-Dough®, thawed, divided into 48 pieces|
|2 oz||Bridgford Sliced Pepperoni, (about 28 thin slices)|
|1 cup||grated Parmesan cheese|
|2 tsp||dried oregano|
|½ tsp||garlic powder|
|½ cup||butter, melted|
Let dough thaw. If using Bridgford Roll Dough, divide each roll piece in half; set aside. Lightly grease a 12 cup bundt cake pan; set aside. In a medium size bowl, combine Parmesan, oregano, and garlic. With kitchen shears, cut the pepperoni slices into smaller pieces and mix into cheese mixture; set aside. Dip each dough piece in butter and then coat in pepperoni/cheese mixture. Place coated balls of dough evenly in pan. Let the dough rise until double in size. Bake in a 350° oven for 35-40 minutes or until golden brown and sounds hollow when tapped on top. Remove from oven and invert out of pan upside down on a large plate. Serve with marinara sauce if desired.