Roll out dough on a silicone counter mat
into a 10 x 20-inch rectangle. Spread pesto sauce out to 1/2-inch from edges. Starting at one of the shorter sides, tightly roll up dough, pinching edges as you go. Using a sharp knife, carefully slice completely through dough, end to end. Braid dough. Carefully transfer to a lightly greased 10-inch loaf pan
. Sprinkle with Parmesan cheese. Lightly cover and allow to rise for an additional 30 minutes.