Rosemary-Tomato Pinwheels

Serve these with soup or as a quick snack. From Cooking Light. Prep time includes standing time.

• Ready In: 2 hrs 12 mins
• Yields: 24 pinwheels

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 7/8ounce) cans  refrigerated  pizza dough
• 1  cup  thinly sliced fresh basil leaf
• 1⁄2 cup  grated fresh romano cheese
• 2  tablespoons  chopped fresh rosemary

Directions

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.