Tomato Pesto Rolls

Tomato Pesto Rolls
No Need To Spend Hours In Making This Bread!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 25 minutes

Ingredients
Pillsbury French Bread roll
8 sun dried tomatoes in olive oil
1/4 tsp dried oregano
1 glove garlic, minced
1/2 cup olive oil + drizzle
1 tbsp Pignoli nuts
2 tbsp Parmesan cheese
salt
pepper 

Cooking Tools

6 count muffin tin

Small food processor

Rolling pin 

Directions
Preheat oven 375 Degrees F. In a food processor, add sun dried tomatoes, oregano, garlic, olive oil, nuts, salt and pepper,  Pulse until fine mince.  Add in Parmesan cheese and pulse for 30 seconds.  Remove French dough from tube csn and cut into 6 equal pieces. Roll out dough into a round circle.  Spread Tomato Pesto evenly on each round.  Roll from one end to the other and tuck in sides.  Drizzle tin to grease bottom and place each roll and drizzle with olive oil, sprinkle a bit of salt, pepper and dried oregano.  Bake in oven for 25 minutes or until golden brown.
Yields 6