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Categories:Viewed: 44 - Published at: 3 years ago
Ingredients
- 1/2 cup boiling water
- 1 ounce sun-dried tomatoes (about 12)
- 1 6 pitted chopped kalamata olives
- 1/2 cup chopped fresh parsley
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1 garlic clove, minced
- 1 (10-ounce) can refrigerated pizza dough
Method
- Preheat oven to 425°.
- Combine boiling water and tomatoes in a bowl; let stand 10 minutes or until soft. Drain and chop.
- Stir together olives and next 4 ingredients. Add reserved tomato.
- Roll dough into a 12 x 8-inch rectangle; spread evenly with olive mixture. Roll up dough, starting at long side and pressing firmly to eliminate air pockets; pinch seam to seal. Place on an ungreased baking sheet. Bake at 425° for 15 minutes or until lightly browned. Let stand 5 minutes. Cut into diagonal slices, using a serrated knife. Serve immediately.
