1. Set oven at 400 ºF and have on hand a lined baking sheet.
2. Roll out the dough into a rectangle, leaving a 1 inch border. Place the ricotta in the centre, followed by the thyme and oregano, season with salt and pepper. Place pepperoni on top of ricotta then cover with shredded mozzarella.
3. Brush the edges with beaten egg then fold the two shorter ends up over the filling. Using the long ends roll the Stromboli so the filling is completely encased. Place on lined baking sheet and brush with remaining egg wash and sprinkle with grated parmesan.
4. Bake until golden brown, about 20 minutes. Let cool for a few minutes before slicing and serving.