Makin' it Monday: Rosemary-Tomato Pinwheels

So this week will be filled with all sort of Festival follow-up fun.  First off are these yummy snacks I made for guests to graze on while they were here.  Of course, with all of the food trucks parked outside we probably didn't need them but they were still nice to have on hand.  The Rosemary lends these to be great around the holidays - quick and easy Thanksgiving appetizer anyone??

Rosemary-Tomato Pinwheels

1/4 cup extra virgin olive oil
1 teaspoon minced fresh rosemary
1/4 teaspoon salt
1 garlic clove, minced
1 cup sun-dried tomato halves, packed without oil (about 2.5 ounces)
2 (13.8) ounce cans refrigerated pizza crust dough
1 cup thinly sliced fresh basil leaves
1/2 cup (2 ounces) grated fresh Romano cheese
2 tablespoons chopped fresh rosemary

1)  Combine first 4 ingredients; let stand for 1 hour
2)  Cover the sun-dried tomatoes with boiling water in a bowl; let stand 30 minutes or until soft.  Drain and chop
3)  Preheat oven to 425 degrees
4)  Working with one can of dough at a time, unroll dough onto a lightly floured surface:  pat into a 15 x 10 rectangle.  Brush about 1 tablespoon oil mixture over dough.  Sprinkle half of sun-dried tomatoes, 1/2 cup basil, 1/4 cup cheese and 1 tablespoon chopped rosemary evenly over dough.  Starting at long edge, roll up jelly-roll fashion.  Cut into 12 1-inch slices; place 2 inches apart of a baking sheet lined with parchment paper.  Flatten each pinwheel with hand.  Brush tops with about 1 tablespoon oil mixture.  Repeat procedure with remaining can of dough, oil mixture, sun-dried tomatoes, basil, cheese, and rosemary.
5)  Bake at 425 degrees for 12 minutes or until golden.