Let the bread dough rise until doubled in size.

Lightly flour a clean surface. Turn the dough out and  roll out into a rectangle until about 1/2" thick.

Leaving a 1/2" border, lay down a layer of pepperoni, then top with 2/3 of the shredded cheese. Layer the remaining pepperoni and cheese over top.

Starting at the short end of the rectangle, tightly roll up the dough into a loaf, pinching the ends closed and tapering them off. Let rise for 1 hour.

Preheat oven to 425F and fill a squeeze bottle with water (turkey baster, water bottle, something). Place bread in the oven and spray the sides and bottom with water. Quickly shut the door to trap the steam inside. Bake for 10 minutes.

Turn the oven temperature down to 350 and bake for another 20 minutes. Remove from oven and let cool for 15 minutes before slicing.