Instructions: * (These are optional, but they taste great so add them)

Lightly spray baking sheet with vegetable oil (canola) cooking spray. Combine 1-3/4 cups flour with the oats, cheese, sugar, yeast, salt, and fennel seeds in a large mixing bowl. Heat water and oil until very warm (120 to 130 degrees). Add warer-oil mixture to flour mixture. By hand, gradually stir until dry ingredients are moistened. Stir in enough of the remaining 3/4 cup of flour to make a soft dough that pulls away from the side of the bowl.

Knead dough on a lightly floured surface 5 minutes, or until smooth and elastic. Lightly sprinkle surface and hands with additional flour if dough is sticky.

Roll dough in to a 10-inch circle. Cut into 12 wedges. Spread about 1 teaspoon pesto across each wedge. Tightly roll up each wedge from wide end. Place rolls, seam-side down, on prepared baking sheet; gently push ends down. Cover rolls with damp cloth. Let rise in warm place for 30 minutes.

If desired, after rolls have risen, lightly brush with additional olive oil and sprinkle with additional rolled oats. Bake rolls in preheated 350F oven 20 to 22 minutes, or until light golden brown. Serve warm.

Yield: 12 rolls

Note: Alternatively, you can cut the dough into 3-inch rounds, place a small dollop of pesto in the center, and fold them over a la calzones into half-circle shapes, crimp lightly with a fork, and proceed with the above baking instructions.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.