Pepperoni Cheese Twists

By nurseliz

Ingredients

• 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

Preparation

Step 1

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.

Nutritional Facts 1 cheese twist equals 90 calories, 2 g fat (1 g saturated fat), 2 mg cholesterol, 241 mg sodium, 14 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchange: 1 starch