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Pepperoni Monkey Bread

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.

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