INGREDIENTS
•
3 (8-oz.) blocks mozzarella cheese
•
1 (8.5-oz.) jar sun-dried tomatoes, drained and halved
•
1/2 cup olive oil
•
3 tablespoons finely chopped fresh flat-leaf parsley
•
1 teaspoon garlic powder
•
1 teaspoon onion powder
•
1/2 teaspoon dried oregano
•
1/2 teaspoon Italian seasoning
•
1/4 teaspoon salt
•
1/4 teaspoon freshly ground pepper
•
Garnish: flat-leaf parsley sprigs or fresh rosemary stems