Unroll dough onto a piece of parchment paper and pinch seams together. Spread dip onto dough in an even layer just short of the edges. Starting from the long side, roll dough as tightly as possible into a log. Wrap parchment around dough log and refrigerate for at least 30 minutes or for several hours to make slicing easier.

Slice chilled log into approximately 1/2 inch slices and place on a parchment lined baking sheet. Bake at 375 degrees for 15-20 minutes or until dough is cooked through and golden.