Pepperoni Cheese Twists

8 ingredients
5 steps

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

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

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