On a well-floured surface, roll pizza dough into an 8”x20” rectangle. Starting with one edge, roll dough into a tight log.

Spray a 12-cup Bundt pan with non-stick baking spray. Transfer dough into pan, pinching 2 ends together so that dough creates a ring in the bottom of the pan. Cover with plastic wrap and let dough rest in a warm spot for 45 minutes, or until approximately doubled in size.

Preheat oven to 375°F.

Using a small dish, whisk together olive oil, Italian seasonings, kosher salt and garlic powder. Brush this mixture evenly on top of pizza dough.

Bake dough for 28-34 minutes or until top is golden brown in color.

Let cool for 10 minutes in pan and then transfer to a cooling rack until completely cool.

Meanwhile, line a sheet pan with parchment paper.

Slice bread in half horizontally and place cut-side up on prepared sheet pan. Carefully tear out center portion of dough, leaving about ¾” shell.

Layer pepperoni into top half of the bread. Layer mozzarella on top of the pepperoni.

Spread pizza sauce evenly onto bottom half of the bread. Sprinkle Parmesan cheese evenly on top of sauce. Layer provolone cheese on top.

Bake at 375°F for 12-15 minutes, or until cheese has completely melted.

Remove from oven and carefully place top portion of bread on top of the bottom portion.

Garnish top of bundtwich with additional Parmesan cheese. Slice into wedges to serve.