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.

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