Megan Sheley Wellness

Preheat your oven to 425 degrees. Sprinkle your surface with flour and lay out your pre-made pizza dough. Roll it out into a rectangle and cut into 9, two-inch squares (you will only fill 15 balls - save the last squares) Lay 1 tbsp of @barillaus Creamy Genovese Pesto into the center of the square, top with a few sun dried tomatoes (make sure the oil has been drained, and then pat dry with paper towels - too much oil will make it hard to seal your dough). Add a chunk of mozzarella on top of your tomatoes. Seal your pizza ball by pulling together opposite corners and pinching to seal. Make sure all edges are sealed off, flip the ball over so the seals are on the bottom. Place on a cookie sheet with parchment paper - 5 balls on the bottom, then 4, 3, 2, 1. Cut one of your last squares into a star shape, and then a small rectangle out of the other for the tree trunk. In a small dish melt 3 tbsp of butter, add in 2 tbsp of pesto and mix well to make a pesto butter. Using a pastry brush, brush the dough balls with your pesto butter. Bake at 425 for 15 minutes. Remove from the oven and brush with more pesto butter, top with fresh parmesan cheese, and chives! ENJOY!