Heat oven to 350°F. In small bowl, mix cream cheese and pesto.
Remove dough from can. Unroll but do not separate dough. Spread cream cheese mixture evenly over dough. Reroll dough; seal well. Cut into 8 rolls at perforations. Place on ungreased cookie sheet. With kitchen scissors or knife, make 1-inch-long cut (almost to the center) on two opposite sides of each roll.
Bake 16 to 20 minutes or until golden brown.