Mix on low speed for 2 minutes. Increase speed to medium and continue mixing for 3-4 more minutes.

Transfer dough into a large oiled bowl; cover with plastic wrap

Place dough in a warm place for 60-75 minutes, or until dough has approximately doubled in size. (Tip: I typically let dough rise in the oven with the oven off, but the oven light on.)

Divide the dough into 16 equal pieces. (Tip: If you have a kitchen scale, it will be helpful to ensure each piece of dough is the same size. Each piece should be ~1.5 oz.)

Spray a 9” round baking pan with nonstick cooking spray; set pan aside. (Note: The pan should be at least 3” deep. I used a 9” springform pan for this recipe.)

Using a medium bowl, add the shredded cheddar cheese and Monterey Jack cheese; stir until well combined.

Using a separate bowl, add the melted butter and prepared pesto; stir until well combined.

Working with one piece of dough at a time, gently flatten out dough and add ~½ Tbsp of shredded cheese in center. Gently fold dough around the cheese and pinch seams to seal into a ball.

Dip dough ball into butter-pesto mixture and place into the prepared pan. (Tip: Place dough balls ~½” apart to allow room to rise.)

Repeat process for all pieces of dough. (The remaining butter-pesto and shredded cheeses will be used later.)

Cover dough lightly with plastic wrap and let rise in a warm place for ~30 minutes.

Preheat oven to 350°F. (Note: If using the oven as your warming location, make sure to remove the pan before you preheat!)

Sprinkle ~½ of the remaining shredded cheeses in between dough balls.

Brush the remaining butter-pesto on top of the dough balls.

Sprinkle remaining shredded cheeses in between and on top of dough balls.

Bake for 20-25 minutes, or until top is light golden brown.

Serve warm.