I can only suggest that you find my missing "All Time Favorite" (BH&G) soft cover collection of receipes that lists a receipe for Philadelphia Pepperoni Bread. I loaned it to my kids who claim they don't have it.
(the following is the best I can do from memory)

I've made hundreds of individual meal sized loaves from this receipe using frozed bread dough, sliced mild pepperoni (Hormel) and lots of Jack cheese (or mozz if you can find the kind that's not too salty). Each frozed loaf will make three rolls in which you have wrapped approximately 20 slices of pepperoni, and a handful of cheese. Let formed rolls rest after first raising, then bake on cookie sheets (I use baking parchment), at 300-325 for about 30 minutes. Let cool and freeze what you can't eat that day. Nuke the frozen rolls when needed for a quick dinner. Can dip in sauce if you have some.

Good sellers at garage each.
Enjoy.