Rosemary-tomato Pinwheels

Total Time: 2 hrs 12 mins Preparation Time: 2 hrs Cook Time: 12 mins

Ingredients

• 1/4 cup extra virgin olive oil
• 1 teaspoon minced fresh rosemary
• 1/4 teaspoon salt
• 1 garlic clove, minced
• 1 cup sun-dried tomato, packed without oil (about 2 1/2 ounces)
• 2 (13 7/8 ounce) cans refrigerated pizza dough
• 1 cup thinly sliced fresh basil leaf
• 1/2 cup grated fresh romano cheese
• 2 tablespoons chopped fresh rosemary

Recipe

• 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.