Let dough thaw. If using Bridgford Roll Dough, divide each roll piece in half; set aside. Lightly grease a 12 cup bundt cake pan; set aside. In a medium size bowl, combine Parmesan, oregano, and garlic. With kitchen shears, cut the pepperoni slices into smaller pieces and mix into cheese mixture; set aside. Dip each dough piece in butter and then coat in pepperoni/cheese mixture. Place coated balls of dough evenly in pan. Let the dough rise until double in size. Bake in a 350° oven for 35-40 minutes or until golden brown and sounds hollow when tapped on top. Remove from oven and invert out of pan upside down on a large plate. Serve with marinara sauce if desired.