Chicken Pesto Stromboli

1 Rhodes Rolls frozen bread loaf

½ cup Pesto sauce

2 cups spinach

2 cups cooked shredded chicken

2 cups shredded Mozzarella

½ cup grated Parmesan cheese, divided

1 tsp garlic salt

1 egg, lightly beaten

 Thaw bread according to package directions.  On greased counter, roll out to a rectangle about the size of a cookie sheet.  Spread Pesto all over leaving a 1” space from edge.  Sprinkle ¼ cup Parmesan on top of Pesto.  Next sprinkle Mozzarella, spinach, and shredded chicken.  Now roll, jelly roll style, starting at the long end.  Roll it all the way so it makes a long tube.  Place on greased cookie sheet, making sure seam is on bottom.  Tuck ends under.  Brush with egg.  Sprinkle with remaining Parmesan and garlic salt.  Cut slits along the top to vent.  Let rise for 30 minutes.  Bake at 350 degrees until golden brown, 20-30 minutes.