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Olive Tapenade Pinwheels

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December 1st, 2008 · Print Print

You know that moment, before a party, where you suddenly think, “oh god, I hope I made enough food!”  Unfortunately, until the party is over, I generally have only a rough estimate of how many people are going to come, and I find it completely impossible to predict what dishes will be gone in the first hour, and what will still be sitting around at the end of the night.

So, if you find yourself in that same situation, I suggest making a batch of these.  Because they are incredibly easy (I know, I say that about every recipe but it’s true, I swear!), really delicous, and one small batch takes up a *lot* of party-table-space without making a serious dent in your budget.  And if they *are* sitting around at the end of the night, well, you can just eat them as a very yummy bedtime snack. 

Olive Tapenade Pinwheels

INGREDIENTS
8 ounces calamata olives, drained
1/3 cup pecorino cheese
1 tsp smoked paprika
1 sheet puff pastry

DIRECTIONS
Preheat the oven to 400 degrees. In a food processor, mix olives, cheese, salt and garlic powder until chopped thoroughly and blended. Roll puff pastry to approximately 18″ by 10″. Spread olive mixture over puff pastry, and roll tightly. Slice the rolled puff pastry into rounds, and place about 2″ apart on a greased baking sheet. Bake at 400 for 8-10 minutes, or until puffed and golden. Serve.

Makes about 20 pinwheels.


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Tags: appetizers · food



16 responses so far ↓

  • 1 Nirvana // Dec 1, 2008 at 8:41 am

    This looks delicious! I think adding fetta cheese would make this recipe even yummier :) Thanks for sharing this recipe!

  • 2 patsyk // Dec 1, 2008 at 9:31 am

    I think I would eat the whole platter of them before the guests arrived! :) Looks wonderful!

  • 3 Happy Cook // Dec 1, 2008 at 10:26 am

    These looks really delicious and beautiful.
    Easy too and wonderful for a party.

  • 4 Pearl // Dec 1, 2008 at 10:34 am

    oh my gosh!  they look so adorable!  thanks for sharing that recipe :)

  • 5 Jen (Modern Beet) // Dec 1, 2008 at 11:52 am

    yum!  these look delicious.  I find it’s hard to go wrong with most any puff-pasty-bite appetizer.  One of my favorite fillings for something like this is crumbled sausage with herbs; lox with a thin layer of cream cheese plus some dill is tasty too.  My family is pretty wild about olives though, so I imagine this being a hit at christmas time

  • 6 VeggieGirl // Dec 1, 2008 at 12:17 pm

    Brilliant, lovely party snack (or anytime snack) idea!!

    Wishing you a belated Happy Thanksgiving, Katy!!

  • 7 zestycook // Dec 1, 2008 at 1:17 pm

    oh wow – these look delicious!  thanks for sharing!

    zesty

  • 8 Maria // Dec 1, 2008 at 2:24 pm

    Love these! The perfect appetizer for holiday parties!!

  • 9 adele // Dec 2, 2008 at 12:36 pm

    Yum. I’m not throwing any dinner parties soon, but I love tapenade, and I definitely get peckish when studying for finals…

  • 10 Kasey // Dec 2, 2008 at 1:45 pm

    Katy,
    These sound fantastic. Just in time for my holiday potluck this weekend :)

  • 11 veggiebelly // Dec 2, 2008 at 8:53 pm

    Wow, these look delicious! Puff pastry is so versatile when it comes to making appetizers. Ive made this with basil pesto. I’m particularly fond of olives AND pecorino, so I’m defenitely going to try this.

  • 12 danny@overthehillandonaroll // Dec 3, 2008 at 1:04 am

    What a great idea!  I’m totally making these next time I have a party!

  • 13 Spike // Dec 3, 2008 at 10:44 am

    I’ve done these with pesto too.  so good!

  • 14 giz // Dec 3, 2008 at 12:33 pm

    I know I would love this, I know my body would revolt from the sodium but I know I would love this.

  • 15 Annabelle // Dec 6, 2008 at 8:08 pm

    I’ve always had great success with y our recipes but not with this one.  First you do say to mix in the garlic but I didn’t see that in the list of ingredients.  We found it to be terribly salty….what with olives (salty), cheese (salty) then adding 1 t. salt just made it too salty for our taste.  Other then that, I’ll leave it out next time, it was great…though I couldn’t get them to look as round as yours, they kinda came apart….any suggestions?  What thick did you slice them?

  • 16 QL Girl // Jan 30, 2009 at 7:14 am

    I made these last night for a party, and wasn’t smart enough to make two batches. They flew off the plate!!  However, I too skipped the salt (and paprika, if I’m being honest…), and I used mozzarella instead of pecorino (I had it on hand). It would’ve been way too salty otherwise. Luckily its an easy recipe (you weren’t kidding!) so I’ll probably be making it again REALLY soon! (Like….maybe tonight? hehe)

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