Make the dough according to directions. If you make the whole recipe, divide the dough in half. Freeze the remaining dough for later.

Preheat the oven to 425 degrees F.

Roll out the dough into a rectangle, about the size of a half sheet cake.

Whip the softened cream cheese with a spatula until light and fluffy.

Mix in minced garlic and dried basil.

Spread the cream cheese mixture over the dough.

Layer over spinach leaves and halved cherry tomatoes.

Sprinkle Parmesan cheese over the top.

Starting at the long side of the rectangle, roll up the dough into a loaf.

Seal the dough with a little bit of water and pinch the dough ends together.

Place on a cookie sheet.

Bake at 425 for 20 minutes until the bread is lightly browned.

Slice with a sharp bread knife and serve warm.