Pesto and Cheese Swirled Bread

Quick and easily turn frozen bread dough into a sensational loaf that boasts swirls of basil pesto and gooey mozzarella cheese! Just 4 ingredients!

Pesto and Cheese Swirled Bread

1 pound loaf frozen bread dough, thawed according to the package directions
2 tablespoons prepared basil pesto (I used refrigerated Buitoni)
1/2 cup shredded mozzarella cheese
Olive oil

Press the thawed dough out into a rectangle about 7x12-inches. Spoon the pesto over top and spread out in an even layer. Top with the cheese. It will look like this:

Starting from the shorter end, roll the dough up tightly.

Transfer the loaf, seam-side down, to an 8-inch loaf pan that's been coated with cooking spray or olive oil. Brush the top with olive oil.
Let rise in a warm place, free from draft, until doubled in size, about 45 to 60 minutes.
Preheat the oven to 350.
Bake the bread for 20 minutes, until golden brown.
Cool slightly before slicing.

Makes 1 loaf (8 servings)