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Mediterranean Pinwheels

Yield 16 servings (serving size: 1 slice)

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

Nutrition 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

How to Make It

  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.

Oxmoor House Healthy Eating Collection