ham basil & mozzarella stromboli

1 loaf French bread dough that has risen to double-size and been punched down
1/4 c or more basil pesto (I use Classico brand)
1-1 1/2c mozzarella cheese, grated
1/2 lb. smoked sandwich ham

On a floured or greased surface (I spray my counter with cooking spray), roll bread dough into a large rectangle. Spread pesto over dough. Sprinkle mozzarella over pesto. Fold each slice of ham in half and layer across the mozzarella. Starting at one long end, roll slowly as you would a cinnamon roll until you reach the other side. If you can, pinch the dough together along the seam to prevent bursting. Place seam-side down on baking sheet or French loaf pan. As you can see, I forgot to put the seam on the bottom, and mine burst on the side.

Bake at 400 for approximately 30-40 minutes or until golden on top and cooked through. Butter the top of the loaf to soften and cut into slices. Store leftover slices in the refrigerator.

*** other suggestions: Classico brand sun-dried tomato pesto; ham and cheddar cheese; peppered turkey; pepperoni;