Add yeast to warm water and mix well. Stand for a few minutes until bubbles form on the surface of the water

Place flour and salt into a large mixing bowl. Make a well in the centre. Pour in the yeast mixture along with the oil

Using your hands, mix the dough until it comes together into a ball and is smooth

Turn out onto a lightly floured work surface and knead for a few minutes

Place dough in a lightly oiled bowl and cover with cling wrap or a tea towel. Set aside in a warm place to rise for 30 minutes or until it doubles in size

Combine butter, garlic salt, garlic and dried herbs and mix well. Refrigerate until firm and cold reserving one tablespoon for the Cheesy Dip

Preheat oven 200° C / 180° C fan-forced

Place a one cup (250 ml) oven-proof ramekin into the centre of a piece of baking paper. Draw around the base. Turn paper over and place onto a large flat baking tray

Roll out dough to form a 20 cm disc. Add ½ cup Perfect Pizza cheese, fold over and knead until combined and evenly mixed

Cut dough in half and roll each piece into 3 cm thick logs. Divide each into 12 pieces and roll into balls

Take a ½ teaspoon of the cold garlic butter and push into the centre of a dough ball. Reroll to enclose. Repeat with remaining butter and dough

Position stuffed dough balls around the drawn circle and form two rows. Cover with a clean tea towel and stand in a warm place for 15 minutes until risen slightly. When ready to cook, brush with pesto

Bake for 10 minutes and while cooking, make the Cheesy Dip

Remove the tray and place ramekin filled with cheesy dip into the centre of the monkey bread. Sprinkle remaining cheese over the rolls. Return to oven and cook a further 5-10 minutes or until cheese has melted and golden. Transfer to a serving tray and serve immediately

Place one tablespoon of the prepared garlic butter mixture, cream cheese and sour cream into a small saucepan. Stir over low heat until hot and smooth. Stir through green onion and Parmesan cheese. Spoon into reserved ramekin