1 pkg. active dry yeast
3/4 cup warm water (115º)
2 Tbs. sugar
2 Tbs. vegetable oil
1/2 tsp. salt
1 egg
2 1/2 - 2 3/4 cup flour
6 - 8 oz. sliced pepperoni
1/2 lb. mozzarella cheese, grated
1 egg, beaten
cornmeal

Preheat oven to 375º.  Dissolve yeast in water.  Add sugar, oil, salt and egg.  Stir in 1 cup flour until smooth.  Cover with cloth and let rise for 15 minutes.  Stir down  batter, and add 1 1/2 cups flour.  Stir until mixed, then turn out onto floured surface.  Knead 3 minutes.  If sticky, add flour as you knead.  Roll out dough into a rectangle 1/2" thick.  Spread beaten egg over top of dough (save some to brush on top of the loaf.)  Sprinkle with grated mozzarella cheese.  Place slices of pepperoni on top of the cheese layer.  Carefully roll dough lengthwise into log.  Place on greased cookie sheet which is dusted sparingly with cornmeal.  Spread reserved beaten egg on top of loaf for a glazed top.  Bake in pre-heated oven until golden brown for 45 minutes to 1 hour.