Savory Olive Rolls

Bite size savory roll filled with chopped olives, goat cheese and sun-dried tomatoes.

I was trying to think of something savory to go with summer white wines, instead of the usual cheese and crackers. That's when I found a tube of Pillsbury Crescent Rolls, almost outdated, and a half a bag of sun-dried tomatoes in my fridge. I always have goat cheese for my salads, and I always have black olives as my go to snack, so all together a savory appetizer came to mind.

When I made these, I got mixed reviews. Some loved it because in one easy bite, you got the bread, cheese, olives and tomatoes. And it went well with a cool glass of pinot grigio. No one disliked it, but some thought it was just okay. So why am I posting something that didn't get rave reviews? Because an art gallery owner once told me she selected things she loved and did not love. She said not everyone has my taste in art, and things I would never hang in my own house do sell.

Makes 12

1 Pillsbury Crescent Rolls
1 Small can of sliced black olives, rough chopped
About 1/4 cup of sun-dried tomatoes, chopped
About 1/3 cup of crumbled goat cheese or feta
Butter for brushing

 

Roll out the crescent roll sheet. Press together the perforated lines to make a solid sheet. Sprinkle with the olives, chopped tomatoes, and goat cheese. You can use your judgement as to how much of these ingredients you want. Start from the long end and roll into a tube. Slice into twelve pieces and place into a muffin tin. Brush with melted butter. Bake at 350 degrees for 9-12 minutes. Serve warm.

NOTE:  I used thread to slice the roll because it doesn't smash the cut pieces as a knife does. Take some thread and place it under the roll where you want to make a cut. Make the first tie, but not the second as you would when making a knot. Pull the thread together and cut the roll.