Olive Crescent Twists

Pack an olive twist into crescents for appetizers Italiano!

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Servings 16

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ingredients 6
Prep Time 15 min
Total Time 30 min

Ingredients

3/4: cup well-drained mixed olives

1: tablespoon olive oil

1/4: teaspoon garlic powder

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

1: egg, beaten

2: tablespoons grated Parmesan cheese

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Directions

1 Heat oven to 375°F. Lightly grease cookie sheets, or spray with cooking spray. In food processor bowl with metal blade or blender container, place olives, oil and garlic powder. Cover and process with on/off pulses until finely chopped.
2 If using crescent rolls: Unroll dough and separate dough into 4 rectangles. Press each to form 7x4-inch rectangle; press perforations to seal. If using dough sheet: Unroll dough and cut into 4 rectangles. Press each to form 7x4-inch rectangle.
3 Brush dough rectangles with beaten egg. Evenly spread olive mixture on 2 of the rectangles. Top with remaining 2 rectangles, egg-brushed side down; press down. With thin sharp knife, cut each filled rectangle crosswise into 8 strips. Place strips 1 inch apart on cookie sheets, twisting each 2 or 3 times. Brush tops of strips with beaten egg. Sprinkle strips lightly with cheese.
4 Bake 10 to 13 minutes or until golden brown. Serve warm or cool.