Prepare the rosemary and olive oil bread as directed in the original recipe, up until the end of the first dough rising period.
In a cast iron skillet, add 2 Tbsp olive oil and heat to medium. Add the pepperoni and saute until it begins to crisp, around 4 minutes. Add the garlic, oregano, and basil and continue to saute for an additional 3 minutes. Remove from heat, transferring the mixture to a large bowl.
Roll the dough out in batches around 10 inches in length and 4 inches wide, then cut into 2 inch strips. Knot each strip and place in the bowl with the pepperoni mixture. Carefully roll the knots in the mixture until thoroughly coated, then place in a single layer in the cast iron skillet. Allow to rise for 45 minutes. Sprinkle with Parmesan cheese.
Bake at 400 degrees for 20 minutes and enjoy with hot marinara or lightly-seasoned oil.