Tomato-basil pizza roll
32 pieces
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Ripe tomatoes, peeled and | |
| ...quartered, or 1 28-oz can | ||
| ...tomatoes | ||
| 2 | Onions, sliced into moons | |
| 2 | teaspoons | Olive oil |
| º º º º Pizza stones, mixes, | ||
| 6 | cloves | Garlic, chopped |
| 1 | Recipe Semolina Pizza Dough | |
| 1 | cup | Fresh basil, chopped |
| Parmesan and salt to taste | ||
Directions
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Try º º using ripe fruit or preserves with a touch of honey and cinnamon for º º a nice dessert or brunch item.
tools and other supplies can be ordered from º º Sassafras Enterprises: (800) 537-4941 or (312) 226-2000. º ÈÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍ Í¼
1. Preheat oven to 450ø. Put tomatoes into a baking dish; lay onions across top and drizzle oil evenly over all. Roast in oven for 20 minutes; stir in garlic and roast for another 20 minutes, or until mixture is browned and thick.
2. On a floured surface, roll or stretch doughs into oblongs, about 16- x 8-inches. Spread tomato mixture evenly across dough and sprinkle with basil, Parmesan and salt. Gently roll pastry across width and bake on cookie sheet or pizza stone for 15 to 20 minutes, or until golden brown. Slice into 1-inch pieces and serve hot.
PER 4 PIECES: 100 cal (17% from fat), 2.2g prot, 2g fat, 18g carb, 15mg sod, 0mg chol, 2.3g fiber. Submitted By JANIE YOUNG On 02-17-95