• 8 oz Wood River Creamery Herbes de Provence Cheese, divided
• 1 lb store-bought pizza dough
• 2 tbsp store-bought garlic-and-herb butter, melted
• 12 slices pepperoni
• 2 cups marinara sauce, warmed

Preheat oven to 425°F.

• Cut cheese into 12- 1/2-inch cubes. Shred the remaining cheese for Step 5.
• Cut dough into 12 equal portions. On a lightly floured work surface, roll out each portion into a round-about 1/4-inch thick. Press one cheese cube and a pepperoni slice into each dough round and wrap the edges around the filling, pinching to seal. Roll each bundle into a ball.
• Arrange balls, seam-side down, in a greased 9-inch round baking dish or ovenproof skillet.
• Brush garlic and herb butter generously over dough balls. Sprinkle with shredded cheese.
• Bake for 30 to 35 minutes or until golden brown. Serve with warmed marinara sauce for dipping.

Tip: Alternatively, make your own garlic and herb butter. In a small bowl, stir together 1/4 cup softened butter, 2 minced garlic cloves, 1 tbsp finely chopped fresh parsley, 1/2 tsp dried Italian seasoning, pinch garlic powder, pinch salt and pinch black pepper.