Olive Crisps

Campbell's Olive Crisps Recipe

Savory olive tapenade, tomato paste and cheese rolled up in puff pastry make these crisp snacks perfect for cocktail hour nibbles.

At a glance

Prep

20 min.

Total

1 hr. 40 min.

Serves

40

Thaw: 40 min.

Bake: 10 min.

Chill: 20 min.

Cool: 10 min.

Made With

  • Pepperidge Farm® Puff Pastry Sheets

    Pepperidge Farm® Puff Pastry Sheets

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What You'll Need

1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
1 egg
2 tablespoons water
6 tablespoons tomato paste
6 tablespoons olive tapenade
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese

How to Make It

  • 1

    Heat the oven to 400°F.  Stir the egg and water in a small bowl with a fork or whisk.

  • 2

    Unfold 1 pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 10x10-inch square.  Spread half the tomato paste on the pastry.  Top with half the tapanade.  Sprinkle with half the mozzarella cheese and half the Parmesan cheese. Starting at one side, roll up like a jelly roll, only to the center.  Roll up the opposite side to the center. Brush between the rolls with the egg mixture, then press the rolls together.  Repeat with the remaining pastry sheet.

  • 3

    Cut each roll into 20 (1/2-inch) slices, making 40 in all.  Place the slices, cut-side down, onto baking sheets.  Refrigerate for 20 minutes.  Brush the slices with the egg mixture.

  • 4

    Bake for 10 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.

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Recipe Nutritional Information

Made With

Calories

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Total Fat

Total Fat

Saturated Fat

Saturated Fat

Cholesterol

Cholesterol

Sodium

Sodium

Total Carbohydrate

Total Carbohydrate

Dietary Fiber

Dietary Fiber

Protein

Protein

Vitamin A

Vitamin A

Vitamin C

Vitamin C

Calcium

Calcium

Iron

Iron

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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RID#26308

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