Pepperoni-Oregano Focaccia

1 tablespoon cornmeal
1 package (10 ounce size) refrigerated pizza crust dough
1/2 cup finely chopped pepperoni
1 1/2 teaspoon finely chopped fresh oregano
2 teaspoons olive oil


Preheat oven to 425 degrees F. Grease large baking sheet; sprinkle with cornmeal. 

Unroll dough onto lightly floured surface. Pat dough into 12X9-inch rectangle. Sprinkle half the pepperoni and half the oregano over one side of dough. Fold over dough to make 12X41/2-inch rectangle. 

Roll dough into 12 X 9-inch rectangle. Place on prepared baking sheet. Prick dough with fork at 2-inch intervals about 30 times. Brush with oil; sprinkle with remaining pepperoni and oregano. 

Bake 12 to 15 minutes until golden brown. (Prick dough several more times if dough puffs as it bakes.) Cut into strips.
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