Pepperoni Cheese Twists

• 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

1. Preheat oven to 425u0b0. In a small bowl, combine tomatoes and their oil, pepperoni, cheese, rosemary, water, garlic powder and pepper.
2. On a lightly floured surface, roll dough into a 14x10-in. rectangle. Spread tomato mixture lengthwise over half of dough.
3. 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
4. .
5. Bake 6-8 minutes or until golden brown.

tomatoes, pepperoni, parmesan cheese, fresh rosemary, water, garlic, pepper, crust

Taken from www.tasteofhome.com/recipes/pepperoni-cheese-twists/ (may not work)