1/4-1/3 C sliced sun dried tomatoesPreheat oven 425 degrees. No need to brush the pan with oil.
1/2 C thinly sliced basil
1/4 C shredded romano and/or shredded parmesan cheese
1 t minced fresh rosemary (optional)
3 garlic cloves, minced
1 13.8 oz pizza dough (Trader Joe's is pretty good and is usually under $2, the whole wheat doesn't rise as well so go for the regular one)
1/8 C olive oil in a bowl with a brush
Roll out dough into a rectangle 9x13 or at least so that the dough is 2-3 mm thick or so, lightly brush with oil and then evenly spread the tomato, basil and cheese to the very edges. Starting with the long side edge, slowly roll the dough on itself. Not too tight so that the mixture pokes through, but not so loose that it falls apart.
Reshape the log into a tight cylinder and cut into 8 pieces. Flatten each wheel on the pan, brush with oil and bake for 12-15 minutes until golden.
Makes 8 rolls