Wrapped Pesto Bread

Makes 2 rolls or 1 big one.

1 lb white flour
1 cup warm milk
2 envelopes active dry yeast
1/2 cup extra virgin olive oil
2 teaspoon sugar
1 teaspoon salt

3/4 cup pesto sauce
10 slices turkey breast
tomato slices
OR
2 large tomatoes thin sliced
12 slices Mozzarella cheese
oregano
1 onion thin sliced

Dissolve granulated yeast in 1/2 cup milk and sugar. Let it sit until foamy ( 10 min).
Add flour, oil , milk and salt. Mix well in a mixer (using dough hook) on low speed until a dough ball forms.
Transfer the dough to a clean bowl, cover with plastic wrap and let rise in a warm place, until dough volume is doubled.
Divide dough into 2 equal portions.
Roll out each portion on a lightly floured surface into a large rectangle 1/2 inch thick.
Spread 1/2 filling of choice and carefully roll the dough.
Put each roll on a lightly sprayed baking sheet cover them and let them rise again ( 30 min).
Brush egg wash on each of them.
Bake at 350 degrees F (175 degrees C) for 40 minutes, or until rolls are lightly browned.