4
oz (half of 8-oz package) cream cheese, softened
1/3
cup sun-dried tomatoes in oil, sliced
15
slices (1 1/2-inch size) pepperoni
2
tablespoons finely chopped red onion
1/2
cup drained finely chopped artichoke hearts (from 14-oz can)
1
cup cooked chicken, diced
4
oz fresh mozzarella cheese, diced (about 1 cup)
1
teaspoon Italian seasoning
1
teaspoon garlic salt
1
tablespoon Crisco® Pure Olive Oil
1/2
teaspoon rosemary leaves
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Steps
1
Heat oven to 400°F. Line cookie sheet with cooking parchment paper or spray with Crisco® Original No-Stick Cooking Spray. Unroll pizza crust dough; press dough into 15x9-inch rectangle.
2
In small bowl, combine cream cheese and sun-dried tomatoes; mix well. Spread over dough to within 1/2 inch of edges. Top with pepperoni, onion, artichokes, chicken and mozzarella cheese. Sprinkle with Italian seasoning and 1/2 teaspoon of the garlic salt. Starting on 1 long side, roll up. Press seam firmly to seal. Place, seam side down, on cookie sheet. Brush top with olive oil. Sprinkle with remaining 1/2 teaspoon garlic salt and rosemary; press rosemary into dough.
3
Bake 20 to 30 minutes or until deep golden brown. Cool 10 minutes.
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