Pesto Pinwheel Pizza Bread

Preheat oven to 450°F. Flip over a cookie sheet and place a piece of parchment paper on the bottom surface. Sprinkle the parchment lightly with cornmeal.

On a floured surface, roll out dough until it is about 1/4″ thick in roughly the shape of a rectangle. Spread pesto evenly over the surface, leaving a 1/2″ border at the edges of the dough. Sprinkle cheeses over the pesto.

Starting on one of the long edges of your dough, gently roll the dough up into a loaf. Tuck the edges in at the ends of the loaf when you are done, and carefully transfer the loaf to the upside-down cookie sheet with the seam of the bread facing down. Bake for 20-22 minutes or until top of dough is golden brown.

Remove from oven and brush the crust with melted butter. Sprinkle lightly with garlic powder and black pepper to taste and allow to cool for ten minutes.

Slice and serve warm with red pasta sauce for dipping.