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Olive Crisps

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Savory olive tapenade, tomato paste and cheese rolled up in puff pastry make these crisp snacks perfect for cocktail hour nibbles.

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Bake: 10 minutes
  • Chill: 20 minutes
  • Cool: 10 minutes
  • Serves: 40
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4 24

Recipe

Ingredients

  • 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed

  • 1 egg

  • 2 tbsp. water

  • 6 tbsp. tomato paste

  • 6 tbsp. olive tapenade

  • 1/2 cup shredded mozzarella cheese

  • 1/2 cup grated Parmesan cheese

Directions

  1. Heat the oven to 400°F.  Stir the egg and water in a small bowl with a fork or whisk.

  2. Unfold 1 pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 10x10-inch square.  Spread half the tomato paste on the pastry.  Top with half the tapanade.  Sprinkle with half the mozzarella cheese and half the Parmesan cheese. Starting at one side, roll up like a jelly roll, only to the center.  Roll up the opposite side to the center. Brush between the rolls with the egg mixture, then press the rolls together.  Repeat with the remaining pastry sheet.

  3. Cut each roll into 20 (1/2-inch) slices, making 40 in all.  Place the slices, cut-side down, onto baking sheets.  Refrigerate for 20 minutes.  Brush the slices with the egg mixture.

  4. Bake for 10 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.

Watch a how-to demonstration of this recipe technique.

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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

Always preheat your oven for a minimum of 15-20 minutes before baking, because Puff Pastry depends on even heat to rise and puff. Place pastries 1 inch apart.

To add special texture and flavor, sprinkle chopped nuts, seeds, ground spices or grated cheese on top.

Work with one Puff Pastry sheet at a time, keeping the others in the refrigerator.

If you don’t have a pastry brush, you can use the tip of a rolled-up paper towel or your fingertip to apply egg wash.

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Additional comments & ratings
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Submitted by:
Susan B.
Date: 4/3/2006

5 star rating

"Fantastic !! My guests devoured them. Didn't make enough. Need to double the recipe for an appetizer, cocktail party!"

Submitted by:
Donna P.
Date: 1/2/2008

5 star rating

"I'd give it 10 stars if I could, for ease of preparation and out-of-this-world taste. I brought them to a New Year's Eve party, and they didn't last 10 minutes."

Submitted by:
Cynthia E.
Date: 12/31/2008

4 star rating

"I veganized this--just left out the cheese and the egg, and they still turned out beautifully. Very good with homemade olive and roasted eggplant tapenade."

Submitted by:
Marna H.
Date: 4/3/2009

4 star rating

"These were yummy. I was caught short and needed to use something that I had in the house and this did the trick. Everyone loved them....salty and buttery all at the same time!"

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