Use this yummy cracker bread to make into a light sandwich or to dip into delicious sauces and dips.
Thaw rolls until soft and risen (about 4-5 hours at room temperature). Combine two rolls for thin, crispy cracker bread. Use three rolls for a thicker bread more suitable for dips. Using a little flour to prevent sticking, roll into an 8-inch circle. Sprinkle with sesame seeds. Continue to roll into a 12-inch circle. Place on sprayed pizza pan. Bake at 400°F for 6-8 minutes. After 5 minutes of baking, check to make sure bread does not become too brown. This bread is very thin and bakes very quickly. Remove from oven when lightly browned and place on cooling rack. Place bread between two dampened towels. Let stand for 30-45 minutes. Gently roll up cracker bread in towels. If using more than one cracker bread, stack with damp towels between layers. Spread filling of choice on moistened cracker bread leaving a 1/2-inch margin around the edges. Roll up tightly, jelly roll style. Wrap in plastic wrap and refrigerate for at least one hour before serving. Slice to serve.