Remove dough from the refrigerator and place on the counter for 30 minutes (this will make it easier to roll out).

Lightly dust a large cutting board with flour. Place the dough on the cutting board and roll into a 16 inch long by 8 inch wide rectangle. If the dough resists being rolled out, let it sit for another 15 minutes until it’s closer to room temperature. Trim the ends to form a rectangle with straight edges.

Preheat oven to 400°F.

Place the pepperoni in an even layer on top of the dough. Top the pepperoni with the cheese. Sprinkle the oregano on top.

Use a pizza cutter or sharp knife to slice the rectangle into 1½ inch slices (I used the width of the pepperoni as a guide). Roll each slice up tightly lengthwise and place seam-side down on a baking sheet.

Combine the egg with one tablespoon of water in a small bowl. Whisk until the egg and water is combined. Brush the egg wash lightly on top of each roll (you won’t use all of the egg).

Bake for 18–20 minutes, or until golden brown. Serve with marinara sauce for dipping.