Puff Pastry - Recipe Detail

Olive Crisps

Thaw Time: 40 minutes	Chill Time: 20 minutes
Prep Time: 20 minutes	Cool Time: 10 minutes
Bake Time: 10 minutes
Makes: 40

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1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
1 egg
2 tablespoons water
6 tablespoons tomato paste
6 tablespoons olive tapenade
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese Heat the oven to 400°F. Stir the egg and water in a small bowl with a fork or whisk.

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.

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.

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.

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This recipe has been
rated by 5 members.

"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... More > !"
"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... More > ."
"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... More > ."

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