Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Herbed Olive Spirals




Source of Recipe


Source: Better Homes and Gardens


List of Ingredients




1 16-ounce package hot roll mix
1/3 cup oil-pack dried tomatoes
2 3-ounce packages cream cheese, softened
1/3 cup finely chopped pitted ripe olives and/or green olives
1/4 cup chopped green onions
1 egg yolk, slightly beaten
1 teaspoon cracked black pepper
1/2 teaspoon dried oregano or thyme, crushed (optional)
1 slightly beaten egg
1 tablespoon water


Recipe



Prepare the hot roll mix according to package directions. After kneading, divide the dough into two portions; cover and let rest for 5 minutes. Grease a large baking sheet; set aside.
For filling, drain tomatoes, reserving oil. Chop the tomatoes. Combine tomatoes, cream cheese, olives, green onions, egg yolk, pepper, and, if desired, oregano or thyme in a mixing bowl. Stir in about 1 tablespoon reserved tomato oil, if necessary, to make a filling that is easy to spread.
Turn dough portions out onto a lightly floured surface. Roll each portion to a 14x11-inch rectangle. Spread half of the filling atop each rectangle to within 1/2 inch of edges (filling amount will seem generous). Roll up dough tightly from long sides. Seal seams. Place loaves on the prepared baking sheet with seams down. Cover and let dough rise till nearly double (about 30 to 40 minutes).
Make three or four diagonal cuts about 1/4 inch deep in loaf tops, using a sharp knife. Combine the egg and water; brush onto loaves. Bake in a 375¿ oven about 25 minutes or till golden. Carefully remove loaves from baking sheet and cool on wire racks. Serve warm or at room temperature. Slice with a serrated knife.