Pesto Dinner Rolls

INGREDIENTS:

• 1 jar of Barilla Creamy Genovese Pesto
• 1 cup of shredded mozzarella/ provolone cheese
• 1/2 cup of parmesan cheese
• black pepper
• 1 cup warm whole milk
• 2 tsp dry yeast
• 2 tsp sugar
• 4 tbsp. melted butter, unsalted
• 4 cups of ap flour
• 2 tsp salt
• 2 eggs

DIRECTIONS:

1. In a microwave safe bowl, warm a cup of whole milk.
2. In a separate bowl melt the butter.
3. To the milk, add your yeast, sugar and butter and let it rest for 5 minutes.
4. In a medium bowl or stand mixer, add your flour and salt. Mix to distribute.
5. Whisk your eggs and add to the flour along with the milk mixture.
6. Knead by hand or with mixer until it all comes together and no longer sticking to the bowl. About 5-7 minutes.
7. Spray the dough and the bowl with baking spray or olive oil and cover for 1 hour. Let it rise.
8. After the hour, flour your working surface/ counter and transfer your dough to the counter.
9. With a rolling pin, roll out the dough into a rectangular shape as best as you can and as thin as .25 inches.
10. Take your Barilla Creamy Genovese Pesto and spread it evenly all over the dough.
11. Now sprinkle the mozzarella and provolone all over the pesto.
12. Finish off with the parmesan cheese on top of that.
13. Starting from the long end, roll the dough into a log. Slowly and tight.
14. Once finished, start by cutting it in the middle. From there you can cut a piece about 1 inch thick in each direction. Until the end of the log.
15. Line them up on a baking sheet about an inch apart. Cover and let them rest for another 30-40 minutes. You want them to rise enough that they are almost touching.
16. Preheat your oven to 350F.
17. Right before you are ready to bake, sprinkle each one with a tiny bit of parmesan and a crack of black pepper.
18. Bake on the center rack for about 30 minutes or until golden on top.
19. Enjoy.