Directions:
- Combine first 4 ingredients; let stand for 1 hour.
- Cover sun-dried tomatoes with boiling water in a bowl; let stand 30 minutes or until soft. Drain and chop.
- Preheat oven to 425°.
- Working with one can of dough at a time, unroll dough onto a lightly floured surface; pat into a 15 x 10-inch rectangle. Brush about 1 tablespoon oil mixture over dough. Sprinkle half of sun-dried tomatoes, 1/2 cup basil, 1/4 cup cheese, and 1 tablespoon chopped rosemary evenly over dough. Starting at long edge, roll up jelly-roll fashion. Cut into 12 (1-inch) slices; place 2 inches apart on a baking sheet lined with parchment paper. Flatten each pinwheel with hand. Brush tops with about 1 tablespoon oil mixture. Repeat procedure with remaining can of dough, oil mixture, sun-dried tomatoes, basil, cheese, and rosemary.
- Bake at 425° for 12 minutes or until golden.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 123.18 Kcal (516 kJ) | ||
| Calories from fat | 84.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.38g | 14% | |
|---|---|---|---|
| Cholesterol | 12.3mg | 4% | |
| Sodium | 233.08mg | 10% | |
| Potassium | 206.32mg | 4% | |
| Total Carbs | 5.63g | 2% | |
| Sugars | 2.23g | 9% | |
| Dietary Fiber | 0.82g | 3% | |
| Protein | 4.93g | 10% | |
| Vitamin C | 2.8mg | 5% | |
| Iron | 0.8mg | 4% | |
| Calcium | 137.9mg | 14% | |
| Amount Per 100 g | |||
| Calories | 384.03 Kcal (1608 kJ) | ||
| Calories from fat | 263.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.24g | 14% | |
|---|---|---|---|
| Cholesterol | 38.36mg | 4% | |
| Sodium | 726.69mg | 10% | |
| Potassium | 643.26mg | 4% | |
| Total Carbs | 17.54g | 2% | |
| Sugars | 6.95g | 9% | |
| Dietary Fiber | 2.54g | 3% | |
| Protein | 15.36g | 10% | |
| Vitamin C | 8.7mg | 5% | |
| Iron | 2.4mg | 4% | |
| Calcium | 430mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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