Ingredients

• 1 package (1/4 ounce) active dry yeast
• 1/4 cup warm water (110° to 115°)
• 3/4 cup warm 2% milk (110° to 115°)
• 1 large egg, room temperature
• 1/4 cup butter, softened
• 2 tablespoons sugar
• 1 teaspoon salt
• 3-1/4 to 3-3/4 cups all-purpose flour
• 1/2 cup prepared basil pesto
• 6 tablespoons grated Parmesan cheese, divided
• 1/4 cup sun-dried tomato pesto
• 2 tablespoons butter, melted
• Optional: Additional grated Parmesan cheese, basil pesto, torn fresh basil and marinara sauce