Lightly flour countertop and roll out dough until you have a rectangle size, with a thickness of about 1/4 inch.

Slather a thin layer of pesto all over that sucker.

Roll up dough carefully. If any pesto leaks out just clean it up later.

Using a serrated knife, cut dough into 1-inch pieces and carefully lay them cut-side down on a parchment-covered cookie sheet.

Let rise for 1 hour.

Preheat oven to 350°F, and bake rolls for 25-30 minutes, or until golden brown.