Step 1

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Open the tube of pizza dough. Unroll onto large cutting board or surface (I covered mine in parchment paper so it didn't stick.) Using a rolling pin, roll the dough out so it's thinner, without it being so thin that it breaks. Use the pizza cutter to make 3 cuts the long way and 5 cuts the short way to make a total of 24 pieces.

Step 2

Unwrap 4 of the string cheeses, saving one for the final step. Cut the four string cheeses into 6 equal pieces (for a total of 24 pieces.) Place a piece of string cheese in the center of each rectangle. Fold opposite corners and pinch closed, then pinch to seal the entire seam. Seal them REALLY well, otherwise the cheese will leak out and that would warrant a penalty flag.

Step 3

Place each ball SEAM SIDE DOWN on a baking tray lined with parchment paper in the following pattern: start with one middle row of 6 dough balls; offset a row of 5 dough balls on either side of the middle row so they are nestled in between the ones in the first row; offset a row of 4 dough balls on each of the outside rows in the same manner; You'll end up with 5 rows total, using all 24 dough balls.

Step 4

Place in oven and bake for 15 minutes. While that is baking, melt 2 TB of butter in a microwave safe cup and add in a clove of minced garlic to make garlic butter. In a small serving bowl, place about a cup of canned marinara sauce for dipping.

Step 5

When lightly browned, remove the cheese bread from the oven and immediately brush with the melted garlic butter. I used a silicone brush for this step.

Step 6

Place a piece of pepperoni on top of each cheese ball (the garlic butter ensures that it sticks!) Then, cut your remaining cheese stick so there's one long piece and three short pieces. Place on top so they resemble football laces. Sprinkle with Parmesan cheese.

Step 7

Place under broiler for one minute just to melt the cheese 'laces', watching carefully so it doesn't burn.

Step 8

Remove from oven, place on a platter and let rest for a moment until it's a tad bit cooler so you can eat it, and enjoy!