Cooking Done Light

Using refrigerated pizza dough makes these breadsticks SO easy to make. The dried tomato, Romano cheese and rosemary nestled inside each stick gives them an amazing, addictive flavor. They make a great appetizer or accompaniment to any holiday table or family feast.

1/4 cup sundried tomatoes

1/4 cup grated Romano cheese

1 teaspoon fresh rosemary leaves (chopped), or 3/4 teaspoon dried rosemary

1/8 teaspoon black pepper

2 teaspoons water

1 (13.8) package refrigerated pizza dough

Preheat the oven to 350 degrees.

Drain the 1/4 cup of sundried tomatoes, reserving 2 teaspoons of the liquid. Finely chop the tomatoes and place them in a bowl along with the reserved liquid, the cheese,rosemary, pepper and water; set aside.

Unroll the pizza dough and (working on a lightly floured surface) roll the dough into a rectangle about 10 inches by 8 inches in size. Spread the tomato mixture over half of the dough, and fold the other over to cover. Cut into 1/2 inch wide strips.

Place the strips of dough 1 inch apart on an ungreased baking sheet and bake for 12 to 15 minutes, or until golden brown.

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Makes 20 large breadsticks. Per breadstick: 82 calories, 2 g total fat, 1 g saturated fat, 0 g trans fat, 14 g carbohydrates, 2 g fiber, 0 g added sugar, 198 mg sodium, less than 1 mg cholesterol.