Unroll pizza dough into a rectangle on a lightly floured surface.

Spread mozzarella cheese and Parmesan cheese evenly over the dough, leaving about 1/2 inch border of the dough uncovered on each edge. Sprinkle with Italian seasoning and garlic powder. Layer pepperoni on top.

Roll dough up, jelly roll style. Pinch seam and ends to seal.

The Pepperoni Bread will need to be cooked on low, over indirect heat. Use the top rack of your grill, or preheat the grill and then turn it off when you are ready to cook.

Cover the top grate of your grill with aluminum foil. Preheat grill to low.

Brush foil with canola oil. Lay pepperoni bread directly on oiled aluminum foil.

Cover grill, and cook for 10-15 minutes until bread is fully cooked and cheese is melted.

Let bread cool for 5 minutes before slicing.

Slice and serve with pizza sauce for dipping.