Unroll both cans of dough. Place dough on cookie sheet, long sides overlapping, to form 14x13-inch rectangle; firmly press edges to seal. Spoon egg mixture down center to within 1/2 inch of edges. Sprinkle with cheese. Starting at longest side, roll up; press edges to seal. Shape into a circle; pinch ends to seal. Cut six 2-inch slits around top of dough. Brush dough with egg; sprinkle with sesame seed.