stuffed olives in a blanket

Categories: Appetizers, Posted by Sandy Bergsten


1 package refrigerated crescent rolls

24 pitted Castelvetrano olives

24 small roasted garlic cloves (if large cut in half lengthwise)

Olive oil

Kosher salt and freshly ground pepper



Preheat oven to 375.

Unroll and press the dough into one large rectangle. Cut the dough into 12 long strips. The cut in half to make 24 strips.

Stuff each olive with a roasted garlic clove.

At the end of each dough strip place the stuffed olive on top and roll the olive up. You will be able to see the ends of the olive. Place on a parchment paper lined baking sheet. Repeat until all the olives are rolled.

Lightly brush the top of the dough with olive oil and sprinkle with salt and pepper. (The olives can be prepared to this point several hours ahead of time. Cover with plastic wrap and refrigerate. Bring to room temperature before baking.)

Bake until dough is cooked and golden brown, about 15 minutes. Serve warm

Makes 24

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