In a stand mixer bowl, using a spoon, stir together warm water, yeast, and sugar. Let sit for five minutes or until it becomes frothy. Then, add olive oil and stir again.
In a separate bowl, mix together flour and salt.
Using the dough hook attachment, turn your stand mixer on to a low-medium speed (about 3 or 4). Slowly add the flour mixture while the dough hook is turning. Mix until dough pulls away from sides of the bowl, about two minutes.
Form dough into a ball. Grease a large bowl with olive oil, place the dough ball in the bowl, and turn it over and over so that all sides of the dough are oiled. Cover with a towel and place in a warm spot for about one hour, until dough has doubled in size.
Preheat oven to 375°.
Cut dough in half. Wrap half tightly in plastic wrap and store in the fridge for up to two days.
Roll out the other half of the dough until it measures approx 16″ x 12″, give or take.
Brush the surface of the rolled out dough with beaten egg.
Next, cover the surface of the dough with pepperoni, then mozzarella, then Parmesan.
Starting on a long side, roll up the dough (fairly tightly), and pinch the ends under.
Place your formed pepperoni bread on a baking sheet, seam-side down.
Mix Italian herbs and spices (like garlic powder, oregano, basil, etc) into melted butter and brush over the top of the pepperoni bread.
Bake for 35-40 minutes or until dough is lightly browned. Slice and serve hot, warm, room temperature, or right from the fridge…it’s all delicious! If you want to take it another step, heat up some spaghetti sauce or pizza sauce for dipping!
Store in a resealable plastic bag on the countertop for several days, in the fridge for up to five days, or in the freezer for up to a month. To reheat, microwave each slice for about 30 seconds. Enjoy!