11 ounce bread dough refrigerated french canned (such as Pillsbury)
2 ounces part-skim mozzarella cheese shredded
0.3 cup sun-dried tomato pesto (such as Classico)
18 slices turkey pepperoni
Equipment
baking sheet
oven
serrated knife
Directions
Preheat oven to 35
Unroll dough onto a work surface; lightly coat dough with cooking spray.
Spoon pesto onto dough, spreading to edges.
Place pepperoni slices evenly over dough, and sprinkle with cheese. Starting at a long edge, roll up dough, jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Using a serrated knife, cut roll evenly into 16 slices.
Place slices, cut sides down, on a baking sheet coated with cooking spray.
