Food of the Sun: Olive Tapenade Pinwheels

In American Food by Amanda Mouttaki1 Comment

Happy New Year’s Eve to all of you!  I’m excited about Round 3 of the Food of the Sun – Appetizers!  I came up with this recipe out of the blue one day when I was having people over.  I love the little pinwheel sandwiches but usually they have either a) bacon or b) ham in them.  Neither of which I eat.  This however is a fast and easy appetizer that really could have a million different combinations.  
2 packages of Pillsbury Croissant sheet dough (you can use regular croissant dough or you could use puff pastry)
1 can of pitted black olives
1 can of pitted green olives
2 cloves of garlic (roughly chopped)
1/4 of a medium onion (roughly chopped)
4-5oz crumbled feta cheese
olive oil
In a food processor add the olives, feta, garlic, and onions.  Begin to pulse.  Slowly add olive oil.  I can’t say how much I used because it was a slow drizzle until a loose paste came together.  When the paste is formed, open up the dough and spread a layer on top of the entire surface.  Then roll up into a log shape.  Cut with a sharp knife so as not to crush the dough, into 1/2″ – 3/4″ pieces.  Remember it will puff when baked.  
Lay out each round onto a cookie sheet.  You can brush with an eggwash for a glossier look.  Bake until dough is cooked – about 10 minutes in a 350F oven.  

I wish I had a picture of these when they were done but they were eaten before I could snap one.  These really are extremely easy to make and great in a pinch.  
Your turn!  Share your links in the comments for your favorite Mediterranean appetizer!  

Amanda MouttakiFood of the Sun: Olive Tapenade Pinwheels


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