Directions:

1. Prepare a light colored cookie sheet by placing parchment paper on it, or spraying it with nonstick spay.
2. Spray large piece of plastic wrap (larger than 15" x 12") with nonstick spray. Lay plastic wrap out flat on counter, or, preferably, on a silicone mat. Place frozen millet bread dough in the center of the plastic wrap. Let thaw for approx. 2 1/2 hours, or until thawed enough to press down flat.
3. Spray a second large piece of plastic wrap with nonstick spray. Place it sprayed side down onto the thawed dough, making sure it is pulled out taut. Use a rolling pin on top of the plastic wrap to roll the dough into a retangle, approx. 15" x 12" ( photo 1). Carefully pull off the top layer of plastic wrap.
4. Melt 2 Tbsp. of butter in a small bowl. Use a pastry brush to lightly coat the dough with the butter (photo 2). Alternatively, spread pizza sauce lightly over all of the dough. With either option, leave a ½ inch margin on one edge free of any topping.
5. Place regular, or sandwich sized, gluten free pepperoni in a single layer over the dough, leaving about a pepperoni sized margin across one of the horizontal edges and a ½ inch margin on the other edge both free of pepperoni (photo 3).
6. If desired, sprinkle on shredded mozzarella cheese in a light layer.
7. Using the remaining bottom layer of plastic wrap, gently roll the dough up, not too tightly, starting at the larger pepperoni free edge and ending at the ½ inch margin edge (photo 4). If desired, sprinkle a little water on that edge to help seal it, then gently press it to the roll (photo 5).
8. Gently pick up the pepperoni roll using the plastic wrap at a sling. Roll it onto the prepared cookie sheet. Discard the plastic wrap (photo 6) .
9. Bake at 375° F for 30-35 min., or until lightly browned (photo 7).
10. Let cool, then slice into pieces.
11. Serve with pizza sauce for dipping, if desired.

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