Sun Dried Tomato, Pesto, and Spinach Stromboli

I don't think you could ever go wrong with sun dried tomatoes and pesto. I brought this to a potluck and it was a hit! 


1 can Pillsbury Crusty French Loaf
About 1/4 cup pesto
1 cup 2% mozzarella cheese
2 cups baby spinach
Sun dried tomatoes from the jar
1 tablespoon butter, melted
1 tablespoon Parmesan cheese


Preheat oven to 375.
Unroll the bread dough bread dough onto a cookie sheet. Spread with pesto to about 1/4 inch from the sides. Top with cheese, spinach and tomatoes. Roll up like a jelly roll, tucking the sides and place seam side down on the bottom of the pan. Brush on melted butter and top with Parmesan cheese. Bake for 25-30 minutes.