8 metal skewers (12-in./30-cm) or 16 wooden skewers (12-in./30-cm), soaked
Directions
Step 1
Divide dough into 8 equal portions. On a lightly floured surface roll each portion to 1/4-in. (5-mm) thickness, 4 x 8-in. (10x20-cm) rectangles. Along the lengthwise halves of the rectangles -- leaving a 1/2-in.(1-cm) border at the edges -- sprinkle half the cheese and all the pepperoni slices. Lay a metal skewer (or 2 wooden skewers for sturdiness) onto the filling, extending along length of dough.
Step 2
Working along the length, carefully fold dough over the filling, patting out air bubbles and tightly sealing edges. Place on parchment-lined baking sheet. Brush both sides of dough with oil.
Step 3
Grill skewered dough on barbecue preheated to medium-high, 3 to 4 min. per side, turning, until dough is golden. Spoon tomato sauce onto top sides and sprinkle with remaining cheese. Continue grilling, covered, for 1 to 2 min. until cheese is melted and bubbly. Sprinkle with oregano.
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