10 ounces of pizza dough

3 ounce cream cheese, softened

4 ounces tomato and basil feta cheese, crumbed

2 tbsp sundried tomatoes, chopped

2 tbsp fresh basil, chopped

1 tbsp pesto

1 tbsp milk

2 tbsp olive oil

1/2 cup mozzerella cheese, shredded

Instructions:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

In a medium bowl, stir together cream cheese, feta, sundried tomatoes, basil, pesto and milk until combined. Set aside.

On a lightly floured surface, roll out dough into a 14x10 inch rectangle. Using a pizza cutter or knife cut dough down the middle to make two even pieces.

Take half of the pesto cheese mixture and line down the center of one of the pizza dough rectangles. Then take each end and fold in. Then starting with the side closest, roll dough up into a roll. Continue with the remaining dough and pesto cheese mixture to make second roll.

Place the rolls onto the prepared baking sheet seam side down. Brush the tops of each roll with olive oil.

Bake rolls for 15 -17 minutes.

Remove rolls after 15 to 17 minutes and sprinkle mozzerella cheese on top. Place back in oven and bake for another 3 to 4 minutes until cheese is melted and slightly golden.

Allow rolls to cool for 5 to 10 minutes. Once they are slightly cooled cut into 1-inch pieces, using a serrated knife.

Serve warm with pizza or tomato sauce for dipping. Enjoy!!