1 round of pizza dough
1/2 cup ricotta
1/4 cup Bear Pond Farm Tomato Parmesan Pesto
1/2 cup shredded mozzarella cheese
1 tablespoon olive or cooking oil
Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
On a lightly floured surface, roll pizza dough into a rectangle that’s about 10″x8
In a medium bowl, combine ricotta cheese and pesto. Starting at one side of the pizza dough, spread the mixture over 3/4 of the rectangle. Sprinkle the mozzarella over the ricotta/pesto mixture.
Roll the pizza dough into a log. Using a sharp knife, cut the log into pieces every 2″ or so. You should get 9-10 pizza rolls.
Place the pizza rolls on the baking sheet, cut side up (they should look like little pinwheels) Brush with the oil. Bake until cheese is melted and crust is golden brown, about 12 minutes.