Monday, October 8, 2007

Olive Feta Pinwheels



Roll up flavors of the Mediterranean and bake them in tender, flaky crescent pastry. Mmm.
Prep Time:20 min
Start to Finish:40 min
Makes:16 appetizers

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
2 tablespoons cream cheese spread (from 8-oz container)
1/4 cup crumbled feta cheese (1 oz)
1/4 cup chopped pitted kalamata olives
2 tablespoons chopped fresh oregano or parsley

1. Heat oven to 350°F. Spray cookie sheet with cooking spray. Unroll dough and separate into 2 long rectangles; press each into 12x4-inch rectangle, firmly pressing perforations to seal.
2. Spread 1 tablespoon cream cheese spread over each rectangle. Sprinkle evenly with feta cheese, olives and oregano.
3. Starting with one short side, roll up each rectangle. With serrated knife, cut each roll into 8 slices; place cut side down on cookie sheet.
4. Bake 15 to 20 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.

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