Rosemary-Tomato Pinwheels

recipe
Flavor dough pinwheels with rosemary and tomato to serve with soup or as a quick snack.

Yield:

24 pinwheels (serving size: 1 pinwheel)

Recipe from

Nutritional Information

Calories 122
Caloriesfromfat 30 %
Fat 4.1 g
Satfat 0.7 g
Monofat 1.8 g
Polyfat 0.2 g
Protein 3.9 g
Carbohydrate 17.2 g
Fiber 0.8 g
Cholesterol 2 mg
Iron 1.1 mg
Sodium 317 mg
Calcium 28 mg

Ingredients

1/4 cup extravirgin olive oil
1 teaspoon minced fresh rosemary
1/4 teaspoon salt
1 garlic clove, minced
1 cup sun-dried tomato halves, packed without oil (about 2 1/2 ounces)
2 (13.8-ounce) cans refrigerated pizza crust dough
1 cup thinly sliced fresh basil leaves
1/2 cup (2 ounces) grated fresh Romano cheese
2 tablespoons chopped fresh rosemary

Preparation

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.

Note:

Janice Daciuk,

September 2004
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