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Flakey Pesto Olive Pinwheels
Serving Size : 100
Preparation Time :0:00
Freeze Ahead
12 oz. cream cheese, softened
1 c. grated parmesan
2 green onions with tops, minced
1/3 c. favorite pesto sauce
1 pkg. frozen puff pastry sheets
1 1/2 c. blk. olives coursely chopped
Have pastry thawed until cold enough to roll out, but still chilled. 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.
NOTES : Freeze uncooked for up to 2 months, makes 100 appys.
I will not eat oysters. I want my food dead - not sick, not wounded - dead. ~Woody Allen
For whiter cauliflower add a teaspoon or so of white vinegar to your cooking water while cooking cauliflower - it will retain a whiter color.
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