Pepperoni Rolls

1 lb prepared pizza dough 
4 oz pepperoni (honest pepperoni or vegetarian, I've made both versions) 
1 c of grated mozzarella cheese
1/4 c grated Parmesan cheese (please use fine quality cheeses!)
an egg beaten with about 1/3 c of water to make a thin liquid 

a cookie sheet
a pastry brush (you can do without, but it's messier)
a knife to cut the dough
a large flat, clean surface sprinkled with flour

1. Preheat oven to 350F, lightly grease your cookie sheet. (Pam is
ok.)  

2. Chop up your pepperoni, don't be too neurotic about it, you
just want it smaller than the whole slices...although some people
prefer the whole slices in their pepperoni rolls, I don't.  

3. Gently stretch and convince your dough to be in a large rectangle,
about half as thin as you would want if it were going to be pizza
dough.  I made mine about 16"x6".  

4. Cut the dough into about 8 strips, about 2" wide.  use all of your
dough, so don't worry about being precise, I had some dinky rolls and
some king sized rolls!  

5. Look at your piles of pepperoni pieces and
your pile of mozzarella and either mentally or physically divide the
pile into 8 portions.  (I just eye ball it, but if you are new to
cooking, you may want to actually divide the piles so your last roll
isn't shorted.)  

6. Take one portion of pepperoni and spread it out
longwise on the strip.  

7. Do the same with one portion of mozzarella
cheese.  

8.  Now roll that strip up like a jellyroll, starting at the end
nearest you and rolling away.  

9. pinch the ends closed really well, that should keep the "flap"
closed too, if not pinch that to the roll.

10. Put the roll on the greased cookie sheet.  

11. Repeat with each strip, be sure to put the rolls as far apart as
you can.  

12. When they are all rolled up, and on the cookie sheet,
take your pastry brush, dip it in the egg mixture and paint it on the
tops and sides of the roll.  If you don't have a pastry brush, I
suggest dipping the top of the roll into the bowl that the egg mixture
is in.  Hmm, that might actually be easier, I'll try that next time...

13. Sprinkle the Parmesan cheese on the tops of the rolls.  

14. Bake for about 15-20 minutes until the crusts are golden and they
are puffy.  

15. Take them out of the oven, and let cool for about 5
minutes.  

16. Enjoy!