Serve these with soup or as a quick snack.
Cooking Light SEPTEMBER 2004
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.
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