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1
Heat oven to 400°F. Unroll dough; separate into 2 long rectangles. On 1 dough rectangle, spread thin layer of basil pesto. Reroll dough; cut roll into 6 (1/2-inch) slices. Place slices on ungreased cookie sheet.
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2
Repeat with remaining rectangle of dough and tomato pesto.
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3
Bake 10 to 12 minutes or just until golden brown. Remove from cookie sheet to serving platter. Garnish with a sprinkle with basil. Serve warm.
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