PEPPERONI CHEESE TWISTS

Pepperoni Cheese Twists image

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

Provided by Taste of Home

Time 35m

Yield 14 cheese twists.

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 90 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 241mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges