Olive Puffs
  Goosecross Cellars Recipe for Zinfandel  
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
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