olive crescent twists

this yummy recipe was gived to me
from my lil sis renée ellery.
it is as much fun to make as it is to eats.

i likes to serve these lil olive breads
any time i make anythang
with greek or italian flavors

n also with fish entrees

n they is good as a snack or a appetizer

n sometimes when i jest has a veggie salad.

1 can (8 ounces) refrigerated crescent dinner rolls

1/4 cup well-drained black olives
1/4 cup well-drained green olives (even with the pimentos)
1/4 cup well-drained kalamata olives
1 tbsp olive oil
1/4 tsp garlic powder

1 egg, beaten

2 tbsp grated parmesan cheese


heat oven to 375 degrees.

lightly spray a cookie sheet with cookin spray.

place all the three different kinda olives n the olive oil n the garlic powder in a food processor, cover n process with on n off pulses until finely chopped.

unroll the crescent dough n separate dough into 4 rectangles. press each rectangle to form a approximate 7x4 rectangle, pressin the perforations together to seal. (note: sometimes ya can finds the crescent roll dough in a sheet without all them perforations. them is called a "seamless dough sheet." check it out at your grocery store).

brush each dough rectangle with the beaten egg.
evenly spread the olive mixture on 2 of the dough rectangles.
top them with the remainin 2 dough rectangles, egg-brushed side down.
press down n seal the edges of each dough rectangle.
with a thin sharp knife (or a pizza cutter), slice each filled dough rectangle into 8 strips.
give each strip 2 or 3 twists n place on the cookie sheet 1 inch apart.
brush the tops of each twisted strip with the beaten egg.
sprinkle each twisted strip lightly with the grated parmesan cheese.

bake for 10 to 13 minutes or until golden brown.

serve warm or cool.

yum-yum!!!