 |
Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 14 |
|
Refrigerated dough keeps these snacks fuss-free. They're great all by themselves...or try them with a simple antipasto of peppers, olives and cheeses.Josephine D. Piro, Easton, Pennsylvania Ingredients:
3 tablespoons finely chopped oil-packed sun-dried tomatoes plus 1 teaspoon oil from the jar |
1/3 cup finely chopped pepperoni |
1/3 cup shredded parmesan cheese |
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed |
1 teaspoon water |
dash garlic powder |
dash pepper |
1 tube (13.8 ounces) refrigerated pizza crust |
Directions:
1. Preheat oven to 425°. In a small bowl, combine tomatoes and their oil, pepperoni, cheese, rosemary, water, garlic powder and pepper.
2. On a lightly floured surface, roll dough into a 14x10-in. rectangle. Spread tomato mixture lengthwise over half of dough.
3. Fold dough over filling: press edges to seal. Cut widthwise into fourteen 1-in.-wide strips. Fold each strip in half; twist two or three times. Place 1 in. apart on a greased baking sheet.
4. Bake 6-8 minutes or until golden brown. Yield: 14 cheese twists.
|
|