2 loaves (1 lb. each) frozen bread dough (thawed)
1 3/4 c. (15 oz.) pizza sauce, divided
1/4 c. sliced pepperoni, quartered
1 1/4 c. (10 oz. pkg.) frozen chopped spinach, thawed and squeezed dry
1 c. (4 oz.) shredded Mozzarella cheese
1 c. (8 oz.) Ricotta cheese
1 c. grated Parmesan cheese
1 tbsp. oil
1 tbsp. grated Parmesan cheese

On floured surface, roll bread dough into two 12 inch circles. Place 1 circle on greased baking sheet. Spread with 1/4 cup pizza sauce to 1 inch from edge.

In large bowl, combine pepperoni, spinach, Mozzarella, Ricotta and 1 cup Parmesan cheese. Spread mixture over pizza sauce. Spread 1/4 cup pizza sauce evenly over filling; dampen outside edge. Place remaining bread dough on top and seal. Cut 8 steam vents.

Bake on lowest rack in preheated 350 degree oven for 20 minutes. Brush with oil; sprinkle with 1 tablespoon Parmesan cheese. Bake for additional 15-20 minutes, or until well browned. Let stand 15 minutes before cutting. Warm remaining pizza sauce and serve over wedges of pizza.