Flaky Pesto Olive Pinwheels

Recipe Ingredients

12 oz	340g	Cream cheese - softened
1 cup	146g / 5.1oz	Grated parmesan cheese
2		Green onions with tops - minced
1/3 cup	78ml	Your favorite pesto sauce
1		Frozen puff pastry sheets - thawed until cold
		Enough to roll but still chilled
1 1/2 cups	219g / 7.7oz	Whole pitted ripe olives - wedged or coarsely chopped

Recipe Instructions

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 375F. Remove logs from freezer 10-15 minutes before baking. Slice into 1/4 inch thick rounds. Place 1 1/2 inches apart on non-stick baking sheets.

Bake 10-12 minutes or until lightly browned. Makes about 100.

Source:
Holiday Appetizers 1996, Better Homes and Gardens, page 80

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