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Pepperoni Cheese Twists

Refrigerated dough keeps these snacks fuss-free. They're great all by themselves...or try them with a simple antipasto of peppers, olives and cheeses.—Josephine D. Piro, Easton, Pennsylvania

14 ServingsPrep: 25 min. Bake: 10 min.

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

Directions

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.

Nutrition Facts: 1 cheese twist equals 90 calories,

2 of 2

Pepperoni Cheese Twists (continued)

Nutrition Facts: 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.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.