Mediterranean Pinwheels



16 servings (serving size: 1 slice)

Recipe from

Oxmoor House

Nutritional Information

Calories 64
Fat 1.7 g
Satfat 0.1 g
Protein 2 g
Carbohydrate 10.1 g
Cholesterol 0 mg
Iron 0.9 mg
Sodium 218 mg
Caloriesfromfat 24 %
Fiber 0.7 g
Calcium 12 mg


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


Preheat oven to 425°.

Combine boiling water and tomatoes in a bowl; let stand 10 minutes or until soft. Drain and chop.

Stir together olives and next 4 ingredients. Add reserved tomato.

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.