Tomato olive spirals

Yield: 16 Servings

Measure Ingredient
1 16 oz pkg hot roll mix
½ cup Oil packed dried tomatoes
1 8 oz pkg cream cheese; softened
1 3 oz pkg cream cheese; softened
½ cup Ripe olives, pitted; finely chopped
¼ cup Green onion; chopped
1 Egg yolk; slightly beaten
1 teaspoon Cracked black pepper
½ teaspoon Dried oregano or thyme; crushed
1 Egg; slightly beaten
1 tablespoon Water
5 minutes.

Prepare hot roll mix according to the package directions. After kneading the dough, divide it into thirds. Cover the dough loosely and let rest for Meanwhile, for the filing, drain the tomatoes, reserving the oil. Chop the tomatoes. In a medium mixing bowl combine the chopped tomatoes, cream cheese, olives, green onions, egg yolk, pepper and oregano or thyme. If necessary, stir in enough of the reserved tomato oil (about 1 tablespoon) to make a filling of spreading consistency.

On a lightly floured surface, roll each portion of the dough to a 14" x 11" rectangle. Spread a third of the filling on each rectangle to within ½" of the edges. (The filling amount will seem generous.) Roll up each rectangle tightly from a long side. Seat seams. Place, seam side down, on a greased large baking sheet. Cover and let rise until nearly double, about 30 to 40 minutes.

Slash the loaf tops with 3 or 4 diagonal cuts, about ¼" deep. Combine egg and water, brush onto loaves. Bake in a 375 degreen oven about 25 minutes or until tops are golden. Cool on a wire rack. Serve warm or at room temperature. Slice to serve. Makes 72 spirals.

To make ahead: Wrap the baked and cooled loaves individually in heavy foil and freeze. To reheat, bake each foil wrapped roll in a 300 degree oven about 30 minutes or until heated through. (Does not say whether to thaw out loaves or to put them in frozen!) Posted to FOODWINE Digest 04 Oct 96 Date: Fri, 4 Oct 1996 14:29:16 -0400 From: Laura Hunter <LHunter722@...>

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