1 prepared pizza dough
1/2-3/4 c. pesto
1/2 c. sauce (optional)
2 c. shredded cheese
olive oil
Stretch the pizza dough into a large rectangle.
Spread with pesto.
Drizzle on sauce.
Top with cheese.
Starting at one long side of the Stromboli, begin to roll, folding the side edges in occasionally to seal the ends.
Roll completely pinching the dough together at the end.
Place the roll onto a baking sheet, seam side down.
Brush with olive oil. I suggest sprinkling the top with Italian seasoning.
Let the Stromboli rest 15 minutes before baking.
Bake for 30-40 minutes until golden brown.