Preheat the oven to 400 degrees, and lightly spray an 8 x 8 inch baking pan.
Roll out the pizza dough to about 10 x 16 inch rectangle
Spread the pesto over the dough, and sprinkle the sun-dried tomatoes and cheese evenly over. Lay the prosciutto over the cheese in a single layer.
Starting at one of the long ends, roll the dough and seal the edge.
Using a serrated knife, slice the dough into 9 even pieces (about 1 1/2 inches each). I usually cut about 1/2 inch off of each end to remove any excess dough that doesn't have enough filling.
Lay the rolls in the prepared pan, and brush with the egg.
Bake for about 35-40 minutes or until light golden brown. Serve immediately.