Rosemary-Tomato Pinwheels

Method:

1. 1

   Combine first 4 ingredients; let stand for 1 hour.

2. 2

   Cover sun-dried tomatoes with boiling water in a bowl; let stand 30 minutes or until soft.

3. 3

   Drain and chop.

4. 4

   Preheat oven to 42

5. 5

   Working with one can of dough at a time, unroll dough onto a lightly floured surface; pat into a 15 x 10-inch rectangle.

6. 6

   Brush about 1 tablespoon oil mixture over dough.

7. 7

   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.

8. 8

   Cut into 12 (1-inch) slices; place 2 inches apart on a baking sheet lined with parchment paper. Flatten each pinwheel with hand.

9. 9

   Brush tops with about 1 tablespoon oil mixture. Repeat procedure with remaining can of dough, oil mixture, sun-dried tomatoes, basil, cheese, and rosemary.

10. 10

    Bake at 425 for 12 minutes or until golden.

Adapted from My Recipes