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Rosemary-Tomato Pinwheels

Yield 24 pinwheels (serving size: 1 pinwheel)
Flavor dough pinwheels with rosemary and tomato to serve with soup or as a quick snack.

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

Nutrition 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

How to Make It

  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.