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