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Add a photoServings: 4
Ingredients
- 12 ounce Cream cheese, softened
- 1 c. Grated parmesan
- 2 x Green onions with tops, chopped
- 1/3 c. Your favorite pesto sauce
- 1 pkt Frzn puff pastry sheets, thawed till cool Sufficient to roll but still chilled
- 1 1/2 c. Whole pitted ripe olives, wedged or possibly coarsely minced
Directions
- Beat together cream cheese, parmesan, green onions and pesto till well blended. On lightly floured surface roll half of puff pastry (1 sheet)
- into 10x6 inch rectangle. Spread half the cheese mix over pastry, covering completely. Scatter half the olives over filling. Roll lengthwise like jelly roll, starting at long side to make a log. Repeat with remaining pastry, filling and olives. Freeze logs till solid ( or possibly up to 2 months).
- Heat oven to 375 degrees. Remove logs from freezer 10-15 minutes. before baking. Slice into 1/4 inch thick rounds. Place 1 1/2 in. apart on non-stick baking sheets. Bake 10-12 minutes. or possibly till lightly browned.
- Makesabout 100.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 229g | |
| Recipe makes 4 servings | |
| Calories 1250 | |
| Calories from Fat 1157 | 93% |
| Total Fat 129.47g | 162% |
| Saturated Fat 35.42g | 142% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 1046mg | 44% |
| Potassium 206mg | 6% |
| Total Carbs 5.85g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 3.31g | 2% |
| Protein 20.25g | 32% |
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