Difficulty: Easy - for beginners
Serves: 14 servings
â€¢3 tablespoons finely chopped oil-packed sun-dried tomatoes plus 1 teaspoon oil from the jar
â€¢1/3 cup finely chopped pepperoni
â€¢1/3 cup shredded Parmesan cheese
â€¢1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
â€¢1 teaspoon water
â€¢Dash garlic powder
â€¢1 tube (13.8 ounces) refrigerated pizza crust
â€¢In a small bowl, combine the tomatoes and their oil, pepperoni, cheese, rosemary, water, garlic powder and pepper.
â€¢ On a lightly floured surface, roll dough into a 14-in. x 10-in. rectangle. Spread tomato mixture lengthwise over half of dough.
â€¢Fold dough over filling: press edges to seal. Cut widthwise into fourteen 1-in.-wide strips. Fold each strip in half; twist two or three times. Place 1 in. apart on a greased baking sheet.
â€¢ Bake at 425° for 6-8 minutes or until golden brown. Yield: 14 cheese twists.