Recipe by Syd
"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."
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pimento-stuffed green olives
1 (17.25 ounce) package
frozen puff pastry, thawed
I used crescent rolls and cut the triangles into 3 separate pieces. I tried the phyllo dough but thought it was too difficult to use! I pressed shredded cheddar cheese into the dough. Sprinkled with garlic salt and/or paprika. I tried the pimento stuffed large green olives and I also tried almond stuffed and Jalapeño stuffed olives too. Very easy and my husband really liked them. He didn't think he would. Thanks!
The olives made it a little salty, but I didn't follow the recipe. I used pillsbury crescent roll dough as another reviewer suggested, so maybe that is why. I also added cheese per another reviewer.
These are awesome appetizers....and I don't even like green olives. When I had them at a party...the hostess had added cheddar cheese to the recipe. She finely shredded the cheese and sprinkled over dough and lightly pressed it in b4 rolling around olive. It made these little numbers even more delish!!!
I used the samller green olives with pimento and also larger garlic stuffed ones and the smaller ones worked best. I would probable cut the big ones in half next time. More pastry around the olive is not better! These were easy,fun to make and tasty. Great with cocktails.
These look like pinwheels. Wrap the pastry strips around the green sides of the olives so that the pimiento is visible. This way, you have a nice red & green hors d'oeuvre
for Christmas. These are different, with appropriate colors for Christmas. Tasty and interesting.
Everyone loved these, and they were so easy. For the second batch, I sprinkled garlic salt on the pastry- which added a nice touch. GREAT recipe!
Delicious and easy. Taste even better when you press cheddar cheese in the dough before adding the olive.
These were fun! I made this for my annual Halloween-themed dinner last night and they turned out well. I pressed a little grated cheddar cheese into the pastry as well, and that made them even better, and kinda looked like creepy crusty skin on the eyeballs :) The only bad thing was that the pastry stuck a little to my work surface, so as I tried to roll the olives the pastry stretch out a bit, and it ended up being more pastry around the olives than I wanted. Still turned out great though, and my husband really enjoyed them!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 146
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