Pepperoni Cheese Twists

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Preparation time: 25 mins
Cooking time: 10 mins

Difficulty: Easy - for beginners
Serves: 14 servings


•3 tablespoons finely chopped oil-packed sun-dried tomatoes plus 1 teaspoon oil from the jar
•1/3 cup finely chopped pepperoni
•1/3 cup shredded Parmesan cheese
•1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
•1 teaspoon water
•Dash garlic powder
•Dash pepper
•1 tube (13.8 ounces) refrigerated pizza crust


•In a small bowl, combine the tomatoes and their oil, pepperoni, cheese, rosemary, water, garlic powder and pepper.
• On a lightly floured surface, roll dough into a 14-in. x 10-in. rectangle. Spread tomato mixture lengthwise over half of dough.
•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.
• Bake at 425° for 6-8 minutes or until golden brown. Yield: 14 cheese twists.


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