Olives In A Blanket Recipes
WORSTEBROODJES (DUTCH PIGS IN A BLANKET)
Posted for ZWT6. An easier version of Dutch Pigs in a Blanket than the other one I posted (Recipe #424114). Adapted from Olive Navis in Cedar Grove, WI. Prep time does not include letting bread dough sit in fridge overnight and then standing at room temp for a while.
Provided by noway
Categories Lunch/Snacks
Time 40m
Yield 9 serving(s)
Number Of Ingredients 3
Steps:
- Put frozen dough in refrigerator overnight.
- Let stand at room temperature until pliable. Cut into nine slices.
- Divide meat into nine pieces and roll each into sausage shapes.
- Butter hands and stretch dough. Wrap dough around the meat.
- Place in greased pan about and inch apart.
- Cover and let rise until not quite doubled in size.
- Bake at 350F for 30 minutes. Butter the tops while still hot.
- Makes nine servings.
Nutrition Facts : Calories 754.8, Fat 66.1, SaturatedFat 22.9, Cholesterol 167.7, Sodium 1917.6, Carbohydrate 6.5, Protein 31.1
OLIVES IN A BLANKET
Steps:
- Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper.
- Unroll the dough and press into one large rectangle. Cut into 12 long strips. Halve those strips to make 24 strips.
- Place a roasted garlic clove and an olive at the end of each dough strip. Roll up; you will be able to see the olive. Place on the prepared baking sheet. Repeat until all the olives are rolled.
- Spray the rolls with cooking spray and sprinkle the tops with smoked salt and pepper. Bake until the dough is cooked and golden brown, about 15 minutes. Serve warm.
- In a medium saucepan, add the garlic and oil. The optional ingredients can also be added to flavor the oil, but not necessary. Heat over medium until simmering. Cook until the cloves are tender but NOT brown, 25 to 30 minutes. Remove from the heat and let cool for a few minutes.
- Set a fine-mesh strainer over a large heatproof bowl and carefully pour the garlic and oil through the strainer.
- Now let's y'all storage! Reserve the oil and refrigerate. You now have a delicious infused garlic oil. The garlic cloves are ready to use. You can puree them into a paste, refrigerate them in an airtight container or lay them flat on a baking sheet to freeze individually. Place the frozen cloves into a zipper bag and freeze for up to 6 months.
OLIVE PUFFS
These puff pastry-wrapped olives are our family's favorite holiday appetizer. We make them with a variety of olives - pimento stuffed green, plump kalamata, Provencal - just make sure they are pitted. We like to use strongly flavored olives; the flavor of canned ripe olives disappears in the puff pastry. You can make these ahead, and freeze; allow 30 minutes for the pastry to thaw before baking. Another advantage: the kids like to make them and eat them.
Provided by Syd
Categories Appetizers and Snacks Vegetable Olives
Time 40m
Yield 12
Number Of Ingredients 2
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut pastry into strips about 6 inches long and 1/2 inch wide. Wrap a belt of pastry around each olive. Place on an ungreased baking sheet.
- Bake for 20 minutes, or until golden brown.
Nutrition Facts : Calories 230 calories, Carbohydrate 18.3 g, Fat 16.2 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 4 g, Sodium 265.5 mg, Sugar 0.3 g
BAKED CHEDDAR OLIVES
Steps:
- In a bowl combine the Cheddar and the butter, add the flour and the cayenne, and blend the dough until it is combined well. Drop the dough by tablespoons onto wax paper and wrap or mold each tablespoon around each of the olives, covering each olive completely. Bake the wrapped olives on a baking sheet in the middle of a preheated 400°F. oven for 15 minutes, or until the pastry is golden, and serve them warm.
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