Pesto Swirl Rolls

• 1 (16 ounce) box hot roll mix
• 1 cup warm water
• 1 egg
• 2 tablespoons butter, softened
• 2/3 cup pesto sauce
• 1/3 cup drained and chopped sun-dried tomato packed in oil
• 4 tablespoons freshly shredded parmesan cheese, divided

1. Lightly grease a 13-by-9-inch baking pan; set aside.
2. Prepare dough according to package directions using water, egg and butter; knead on a floured board for 5 minutes.
3. Roll or press into a 12-by-14 inch rectangle.
4. Spread with pesto
5. Sprinkle with sun-dried tomatoes and 2 tablespoons cheese.
6. Roll up dough starting at the short end.
7. With a very sharp knife, cut into 12 equal pieces and place cut side up in prepared pan.
8. Sprinkle with remaining 2 tablespoons cheese.
9. Cover and let stand in a warm place for 30 minutes or until double in size.
10. Preheat oven to 400u0b0F
11. Bake for 20 to 25 minutes or until cooked through.

hot roll, water, egg, butter, pesto sauce, tomato, parmesan cheese

Taken from www.food.com/recipe/pesto-swirl-rolls-194205 (may not work)