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Olive Crisps

Yield:40 crisps
This recipe for Olive Crisps appears on both the FoodTV web site as well as the Pepperidge Farm puff pastry site (they have lots of great puff pastry recipes), so I'm not sure who the original actually comes from. Despite that, it's a great recipe and one I return to over and over. People seem to love them, they're easy to make, are good hot or at room temperature and can be made several hours ahead of time Don't like olive tapenade? No problem, just use pesto sauce in place of the tomato sauce and tapenade. Or, invent your own filling!.

1 pkg. (17.3 oz.) Pepperidge Farm® Frozen Puff Pastry Sheets (2 sheets)
1 egg
2 tbsp. water
6 tbsp. tomato paste
6 tbsp. olive tapanade
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese

1. Thaw the puff pastry sheets according to the package instructions. Dough should be pliable, but not too soft.

2. Preheat oven to 400° F.

3. On a lightly floured surface or a piece of parchment, open out thawed puff pastry sheet. Lightly press the fold lines together. Spread 3 tablespoons of tomato paste evenly on top one of the pastry sheets, followed by 3 tablespoons of olive tapenade. Sprinkle half of mozzarella and Parmesan over top. Roll up one side of the puff pastry like a jelly roll, just to the middle of the dough. Repeat with the other side, making 2 rolls that meet in the center. Repeat the process with the second puff pastry sheet.

4. Line a cookie sheet with parchment paper. Slice the rolls into 1/2-inch slices. If they squish too much when cut, refrigerate the rolls for 15 minutes to firm them up before slicing. Arrange the sliced pastry on a cookie sheet and refrigerate for 20 minutes. Because the pastry will puff up to twice it's starting size after baking, place them far enough apart on the sheet to allow for expansion. Just before baking, beat the egg with 2 tablespoons water in a small bowl, and brush onto the olive crisp slices.

5. Bake for 20 minutes, or until puffed and golden. Serve warm or room temperature.