Step 1

Roll out dough into 12 x 10-inch rectangle on lightly floured surface. Spread pesto over dough, leaving 1/2-inch border around edges. Sprinkle with cheese and olives. Start at long end of dough and roll into 12-inch-long cylinder; pinch dough to seal. Cut into twelve 1-inch slices and place on ungreased baking sheet.

Step 2

Cover with damp cloth and set in warm place for about 45 to 60 minutes or until double in size. Brush tops of rolls with beaten egg.

Step 3

Preheat oven to 350 degrees F.

Step 4

Bake for 20 to 25 minutes or until light golden brown and rolls sound hollow when tapped.