Cook 2 teaspoons olive oil and 2 crushed garlic cloves in a skillet over low heat for 5 minutes. Discard garlic. Brush oil over dough; sprinkle with 1/4 cup grated Parmigiano-Reggiano cheese and 1/4 teaspoon black pepper. Cut dough into 4 (4 × 2-inch) rectangles. Arrange on a baking sheet coated with cooking spray. Bake at 425° for 10 minutes.
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