Olive Pinwheel Bread Recipes

OLIVE PINWHEEL BREAD

Steps:

• 1. Unroll dough onto a VERY lightly floured surface. Brush whole top with olive oil. Sprinkle evenly with rest of ingredients, except egg yolk and additional parmesan. Roll up, jelly-roll style starting from short end. Pinch seam to seal well. Place seam side down onto lightly greased baking sheet. Tuck ends under. Brush with egg yolk. Sprinkle with more parmesan cheese. Bake in 350º oven for 23-28 minutes til nicely golden brown. Cool a little bit, slice, serve with bread dipping oils, or just olive oil and balsamic vinegar slightly swirled together.

OLIVE PINWHEEL BREAD

Steps:

• Unroll dough onto a VERY lightly floured surface.
• Brush whole top with olive oil.
• Sprinkle evenly with rest of ingredients, except egg yolk and additional parmesan.
• Roll up, jelly-roll style starting from short end.
• Pinch seam to seal well.
• Place seam side down onto lightly greased baking sheet.Tuck ends under.
• Brush with egg yolk. Sprinkle with more parmesan cheese.
• Bake in 350º oven for 23-28 minutes til nicely golden brown.
• Cool a little bit, slice, serve with bread dipping oils, or just olive oil and balsamic vinegar slightly swirled together.

CREAM CHEESE-OLIVE ROLL-UPS

Steps:

• Hand-squeeze out as much excess moisture in the olives as possible before chopping, and make certain to chop finely.
• In a bowl combine cream cheese with garlic, mayonnaise, green and black olives, green onions and black pepper; mix to combine well.
• Spread a thin layer of the cream cheese mixture over each tortilla, then sprinkle a small amount cheddar cheese over the top of the cream cheese.
• Roll up each tortilla as tightly as possible.
• Place each tortilla onto a plate.
• Cover with plastic wrap and chill for a couple of hours or up to 24 hours (a longer chilling time will only improve on the flavor).
• Slice each tortilla into about 1-inch pieces.

OLIVE PEPPER PINWHEELS

Steps:

• In a bowl, beat cream cheese and milk until smooth; stir in the peppers, olives and dressing mix. Spread over tortillas. Roll up jelly-roll style; wrap tightly in plastic wrap. , Refrigerate for 2 hours or until firm. Just before serving, cut into 1-in. pieces.