Once the dough has risen, deflate it gently and then place on a floured surface. Grease 2 round baking pans and keep it ready.
Roll the dough out to a rectangle about 9 inches wide and 14 inches long.
Spread an even layer of the pesto on the rolled dough reaching to the edge as much as you can.
Now layer the masala and spread it evenly on the dough.
Starting from the side closer to you start rolling the dough into a tight jelly roll. Make sure that you roll it as tightly as you can and make a neat log.
Now slice the log about ¾th of an inch wide and place it on the prepared pan barely touching each other. I got around 13 rolls and placed 6 in one and 7 in the other pan.
Cover the pans and let it rise again for about an hour until the rolls are puffed up.