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Olive Pinwheel Bread

By: Barbara Manfra

"This attractive well-seasoned loaf from Barbara Manfra of Saugus, Massachusetts is perfect for parties but easy enough to prepare for every day. For extra flavor, stir in chunks of provolone cheese."

Rate/Review | Read Reviews (5)

What to Drink?
	Sparkling wine

Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 servings

Ingredients

1 (10 ounce) can refrigerated pizza crust
1 tablespoon olive or canola oil
1 tablespoon minced fresh rosemary
1/2 cup chopped ripe olives
1 egg yolk, lightly beaten

Directions

Unroll pizza dough and place on a lightly floured surface. Brush with oil; sprinkle with rosemary and olives. Roll up jelly-roll style, starting with a short side; pinch seam to seal and tuck ends under. Place seam side down on a greased baking sheet. Brush with egg yolk. Bake at 350 degrees F for 20-25 minutes or until golden brown. Cool before cutting.

Footnotes

Nutritional Analysis: One slice equals 100 calories, 4 g fat (trace saturated fat), 21 mg cholesterol, 248 mg sodium, 14 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.