12 oz. cream cheese, softened
1 c. grated parmesan
2 green onions with tops, minced
1/3 c. favorite pesto sauce
1 pkg. frozen puff pastry sheets
1 1/2 c. blk. olives coursely chopped
Have pastry thawed until just warm enough to roll out, but still chilled.
Beat together cream cheese, parmesan, green onions and pesto until
well blended.
On lightly floured surface roll half of puff pastry (1 sheet) into
10 x 6 inch
rectangel. Spread half the cheese mixture over pasty, covering
completely.
Scatter half the olives over filling. Roll lenghtwize like jelly
roll, starting at
long side to make a log. Repeat with remaining pastry, filling
and olives.
Freeze logs until solid (or up to 2 months)
Heat oven to 375 deg. Remove logs from freezer 10-15 min. before
baking.
Slice into 1/4 inch thick rounds. Place 1 1/2 inches apart on
non-stick
baking sheets. Bake 10-12 min. or until lightly browned.