Sun-Dried Tomato Bread

Ingredients olive oil (to coat pan)
1 can French bread dough (11–13 oz)
2 tablespoons sun-dried tomato pesto
2 tablespoons shredded Parmesan cheese blend, divided

Steps

1. Preheat oven to 350°F. Coat baking sheet lightly with oil. Unroll dough on work surface and coat with pesto, up to 1 inch from edge.
2. Sprinkle with 1 tablespoon cheese; roll lengthwise. Place on baking sheet, seam side down; sprinkle with remaining 1 tablespoon cheese. Bake 18–20 minutes or until golden. Serve.

(Recipe Courtesy of Publix Apron's Simple Meals)