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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Ingredients:
1/2 cup boiling water |
1 ounce sun-dried tomatoes (about 12) |
1 6 pitted chopped kalamata olives |
1/2 cup chopped fresh parsley |
2 teaspoons dried basil |
2 teaspoons dried oregano |
1 garlic clove, minced |
1 (10-ounce) can refrigerated pizza dough |
Directions:
1. Preheat oven to 425°.
2. Combine boiling water and tomatoes in a bowl; let stand 10 minutes or until soft. Drain and chop.
3. Stir together olives and next 4 ingredients. Add reserved tomato.
4. Roll dough into a 12 x 8-inch rectangle; spread evenly with olive mixture. Roll up dough, starting at long side and pressing firmly to eliminate air pockets; pinch seam to seal. Place on an ungreased baking sheet. Bake at 425° for 15 minutes or until lightly browned. Let stand 5 minutes. Cut into diagonal slices, using a serrated knife. Serve immediately.
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