Olive Crescent Twists

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  • 15 min prep time
  • 30 min total time
  • 6 ingredients
  • 16 servings

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™ refrigerated Crescent Dough Sheet
1
egg, beaten
2
tablespoons grated Parmesan cheese

Directions

  1. 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. 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. 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. 4 Bake 10 to 13 minutes or until golden brown. Serve warm or cool.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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