12 Rhodes bake-n-serv™ dinner rolls or 8 Rhodes Texas rolls, thawed
1/2 (8 oz.) pkg. cream cheese
1/3 cup ricotta cheese
4 tablespoons pesto
2/3 cup chopped sun dried tomatoes, drained
4 oz. ham, chopped
1/4 teaspoon black pepper
1 egg, beaten with 1 tablespoon milk

Combine 6 Dinner rolls or 4 Texas rolls together and roll out to fit the bottom of a tart pan. Place dough in pan to cover the bottom and up the sides. Mix together the cream cheese, ricotta cheese, and pesto. Place half of the ham over the dough.

Next, layer half of the cheese mixture and then half of the tomatoes. Repeat layers, ham, cheese mixture and tomatoes. Sprinkle with black pepper. Combine remaining 6 Dinner rolls or 4 Texas rolls. Roll out to fit the top of the tart. Place over tomatoes and pinch edges together to seal. Cut 4 small slits in the top.

Brush with egg mixture and bake at 350°F for 30 to 35 minutes.

Submitted by: Melissa Maybury