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Olive Tapenade Pinwheels

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

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

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.