–frozen bread dough
–pesto (ready-made or home made)
–shredded cheese (Monterrey Jack, feta, cheddar or whatever is available)
Thaw bread dough overnight in the refrigerator and a couple of hours on your kitchen counter. On a lightly floured surface, press the dough flat into a long wide rectangle. Spread 2-3 TBL pesto down the middle and sprinkle the cheese on top liberally. With scissors clip the sides about 2 inches deep on both sides of the rectangle. Then pull each side to the center and close with a toothpick. Let rise about an hour. Bake 20-25 minutes at 350 degrees. Good warm or cold!