Ingredients:
1/2 batch pizza dough
2 tablespoons basil pesto
2 tablespoons tomato pesto
1 teaspoon sesame seeds (optional)
Divide dough in half and roll out into two rectangles. Spread each with one of the pesto sauces and roll up. Seal the edges. With a sharp knife, cut lengthwise all the way through the rolls. Loosely twist one green half with one red half, open side up, against each other and seal the edges. Cover and allow to rise for about 30 minutes before sprinkling with sesame seeds and baking in the oven for 20-30 minutes or until golden.
Serve with soup.
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