Tuscan Stromboli

INGREDIENTS

1

can Pillsbury® refrigerated classic pizza crust

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 McCormick® Italian Seasoning

1

teaspoon McCormick® Garlic Salt

1

tablespoon Crisco® Pure Olive Oil

1/2

teaspoon McCormick® Rosemary Leaves

DIRECTIONS

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.