Flaky pesto olive pinwheels
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Cream cheese; softened |
| 1 | cup | Grated parmesan |
| 2 | Green onions with tops; minced | |
| ⅓ | cup | Your favorite pesto sauce |
| 1 | pack | Frozen puff pastry sheets; thawed until cold |
| Enough to roll but still chilled | ||
| 1½ | cup | Whole pitted ripe olives; wedged or coarsely chopped |
Directions
Beat together cream cheese, parmesan, green onions and pesto until well blended. On lightly floured surface roll half of puff pastry (1 sheet) into 10x6 inch rectangle. Spread half the cheese mixture over pastry, covering completely. Scatter half the olives over filling. Roll lengthwise like jelly roll, starting at long side to make a log. Repeat with remaining pastry, filling and olives. Freeze logs until solid ( or up to 2 months).
Heat oven to 375 degrees. Remove logs from freezer 10-15 min. before baking. Slice into ¼ inch thick rounds. Place 1½ in. apart on non-stick baking sheets. Bake 10-12 min. or until lightly browned. Makes about 100.