Mediterranean Pinwheels

Ingredients

• 2 teaspoons basil dried
• 0.5 cup parsley fresh chopped
• 1  garlic clove minced
• 6  kalamata olives pitted chopped
• 2 teaspoons oregano dried
• 10 ounce pizza dough refrigerated canned
• 1 ounce sun-dried tomatoes 12
• 0.5 cup water boiling

Equipment

• bowl
• baking sheet
• oven
• serrated knife

Directions

1. Preheat oven to 42
2. Combine boiling water and tomatoes in a bowl; let stand 10 minutes or until soft.
3. Drain and chop.
4. Stir together olives and next 4 ingredients.
5. Add reserved tomato.
6. Roll dough into a 12 x 8-inch rectangle; spread evenly with olive mixture.
7. Roll up dough, starting at long side and pressing firmly to eliminate air pockets; pinch seam to seal.
8. Place on an ungreased baking sheet.
9. Bake at 425 for 15 minutes or until lightly browned.
10. Let stand 5 minutes.
11. Cut into diagonal slices, using a serrated knife.
12. Serve immediately.