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Pepperoni Cheese Twists

 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.


  • 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


  • Preheat oven to 425°. In a small bowl, combine tomatoes and their
  • oil, pepperoni, cheese, rosemary, water, garlic powder and pepper.
  • On a lightly floured surface, roll dough into a 14x10-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 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,

2 of 2

Pepperoni Cheese Twists (continued)

Nutritional Facts: 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.