Post by chief_cook2 on Nov 5, 2003 19:33:45 GMT -6
INGREDIENTS:
1/4 cup pitted black olives, chopped
1/4 cup small pimiento-stuffed green olives, chopped
3 tablespoons chopped fresh parsley
1 tablespoon + 2 teaspoons olive oil
1/2 teaspoon dried crushed rosemary
1 loaf (1 lb) frozen white bread dough, thawed.
1 egg beaten
DIRECTIONS:
Preheat oven to 375 degrees F.
Coat large baking sheet with cooking spray; Combine the first five ingredients; on lightly floured surface with floured rolling pin roll dough to 12-inch circle. Spread with reserved olive mixture to within 1/2 inch of edge. Cut into 12 wedges. Starting at wide edge roll up each wedge. Place rolls on baking sheet, curving ends inward to form crescent, brush with egg. Loosely cover with plastic wrap; let rise in warm place until slightly puffed, 30 minutes. Bake rolls for 10 minutes or until golden.
Yields 12 rolls
Calories: 130 Protein: 4g Fat: 4g Carbohydrates: 19g