“Swirls of pesto and sun-dried tomatoes throughout this roll. Cook time includes 30 minutes rise time.”
READY IN:
1hr 10mins
YIELD:
12 rolls
UNITS:
US

Ingredients Nutrition

Directions

  1. Lightly grease a 13-by-9-inch baking pan; set aside.
  2. Prepare dough according to package directions using water, egg and butter; knead on a floured board for 5 minutes.
  3. Roll or press into a 12-by-14 inch rectangle.
  4. Spread with pesto
  5. Sprinkle with sun-dried tomatoes and 2 tablespoons cheese.
  6. Roll up dough starting at the short end.
  7. With a very sharp knife, cut into 12 equal pieces and place cut side up in prepared pan.
  8. Sprinkle with remaining 2 tablespoons cheese.
  9. Cover and let stand in a warm place for 30 minutes or until double in size.
  10. Preheat oven to 400°F
  11. Bake for 20 to 25 minutes or until cooked through.

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