1/4 C. extra virgin olive oil
1 tsp. minced fresh rosemary
1/4 tsp. salt
1 garlic clove, minced
1 C. sun-dried tomato halves, packed without oil (about 2 1/2 oz.)
2 (13.8-oz.) cans refrigerated pizza crust dough
1 C. thinly sliced fresh basil leaves
1/2 C. (2 oz.) grated fresh Romano cheese
2 T. chopped fresh rosemary

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 T. oil mixture over dough. Sprinkle half of sun-dried tomatoes, 1/2 C. basil, 1/4 C. cheese, and 1 T. 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 T. 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.

Yield: 24 pinwheels
Serving size: 1 pinwheel

Calories: 122
Fat: 1.4g
Fiber: .8g