Saturday, November 26, 2011

Kalamata Olive & Feta Cheese Pinwheels with recipe

We recently had a request for a recipe for the Kalamata-Feta Pinwheels - one of the many treats we featured in our Christmas, Yeah I'm a Little Behind post.

Sure, we can share the recipe.
It's actually straight from Pillsbury.

Kalamata-Feta Pinwheels

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

2 tablespoons cream cheese spread (from 8-oz container)

1/4 cup crumbled feta cheese (1 oz)

1/4 cup chopped pitted kalamata olives

2 tablespoons chopped fresh oregano or parsley

1. Heat oven to 350°F. Spray cookie sheet with cooking spray. (I use a Silpat.)

2. If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12x4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles. Press each into 12x4-inch rectangle.

3. Spread 1 tablespoon cream cheese spread over each rectangle. Sprinkle evenly with feta cheese, olives and oregano.

4. Starting with one short side, roll up each rectangle. With serrated knife, cut each roll into 8 slices; place cut side down on cookie sheet. 5 Bake 15 to 20 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.

Dana's Notes:
a) I actually find that while these are super warm, they are even better room temp or chilled.

b) These are truly wonderful little bites. But, I take extra care to give folks a heads up on what to expect - Kalamata olives and salty goat's cheese. The colors - especially around Christmastime - can make some people think they are "cinnamon swirls." Trust me, my friend (who LOVES Kalamatas and feta) did not appreciate the salty bite when her mouth expected sweet cinnamon.

If you try them, be sure to let us know what you think!

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