Rosemary-Tomato Pinwheels |
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Prep Time: 120 Minutes Cook Time: 12 Minutes |
Ready In: 132 Minutes Servings: 10 |
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Serve these with soup or as a quick snack. From Cooking Light. Prep time includes standing time. Ingredients:
1/4 cup extra virgin olive oil |
1 teaspoon minced fresh rosemary |
1/4 teaspoon salt |
1 garlic clove, minced |
1 cup sun-dried tomato, packed without oil (about 2 1/2 ounces) |
2 (13 7/8 ounce) cans refrigerated pizza dough |
1 cup thinly sliced fresh basil leaf |
1/2 cup grated fresh romano cheese |
2 tablespoons chopped fresh rosemary |
Directions:
1. Combine first 4 ingredients; let stand for 1 hour.
2. Cover sun-dried tomatoes with boiling water in a bowl; let stand 30 minutes or until soft. Drain and chop.
3. Preheat oven to 425°.
4. 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.
5. Bake at 425° for 12 minutes or until golden.
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