1\/4 C. extra virgin olive oil
\n1 tsp. minced fresh rosemary
\n1\/4 tsp. salt
\n1 garlic clove, minced
\n1 C. sun-dried tomato halves, packed without oil (about 2 1\/2 oz.)
\n2 (13.8-oz.) cans refrigerated pizza crust dough
\n1 C. thinly sliced fresh basil leaves
\n1\/2 C. (2 oz.) grated fresh Romano cheese
\n2 T. chopped fresh rosemary<\/p>\n
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\u00b0. 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\u00b0 for 12 minutes or until golden.<\/p>\n
Yield: 24 pinwheels
\nServing size: 1 pinwheel<\/p>\n
Calories: 122
\nFat: 1.4g
\nFiber: .8g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n