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Flaky Pesto Olive Pinwheels




Source of Recipe


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List of Ingredients




Flaky Pesto Olive Pinwheels
Makes about 100

12 oz. cream cheese -- softened
1 c. grated parmesan
2 green onions with tops -- minced
1/3 c. your favorite pesto sauce
1 pkg. frozen puff pastry sheets -- thawed until cold enough to roll but
still chilled
1 1/2 c. whole pitted ripe olives -- wedged or coarsely -- chopped

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 1/4 inch thick rounds. Place 1 1/2 in. apart on non-stick baking
sheets. Bake 10-12 min. or until lightly browned.

Recipe