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Colleen’s Kitchen

After many years of cooking for my family, I’m pleased to say that we have compiled a comprehensive and versatile recipe collection. I love the challenge of pairing different dishes with Goosecross wine, so I have personally tested each recipe to be sure it’s complete. My recipes not overly complicated, seasonally delicious with readily available ingredients, and they won’t leave you with too much clean-up. I sincerely hope you enjoy them.

Colleen's Signature

Colleen Topper, Proprietor

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Olive Puffs
Goosecross Cellars Recipe
Zinfandel

Ingredients:

1 package frozen puff pastry dough
1 (6 oz) jar Kalamata olives, pitted
1 (6 oz) jar Spanish olives, pimento stuffed
1 (6 oz) jar Greek olives, pitted

Directions:

Heat oven to 400°F. Drain olives well and pat dry on a paper towel. Open frozen puff pastry and lay out on a flat surface. Cut the puff pastry into 1-1/2″ wide x 2-1/2″ long strips. Place an olive on each pastry strip and roll up. Seal the end well, but leave the sides open so that the olives are showing. Spray a baking sheet lightly with non-stick cooking spray and place the olive puffs about 3 inches apart. Bake 10 minutes or until lightly browned and crisp.

Try this with different olives such as herbed olives, martini olives, garlic stuffed olives, blond Greek Mount Pelion olives, or silician olives

Serves 15

Copyright © 1994-2013 Colleen Topper.
All rights reserved.

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