Mediterranean Strudel Bites
1 sheet frozen puff pastry
6 ounces feta cheese, crumbled (basil and tomato or herb and garlic fl
1/4 cup finely chopped Mezzetta Pitted Kalamata Olives
1/2 cup finely chopped tomato, seeds removed
1 slice bread, for crumbs
3 tablespoons H-E-B butter; one tablespoon should be melted
2 tablespoons flour
2 tablespoons pinenuts
1 H-E-B Egg, beaten
Thaw puff pastry sheet according to package directions. Heat oven to 4
25 degrees F.
Meanwhile, crumble cheese. Chop olives and tomato finely. Tear bread a
nd place in blender or food processor; process to make fine crumbs. To
ss crumbs with 2 tablespoons butter.
Spread 2 tablespoons flour over a large sheet of wax paper; place past
ry sheet in center and roll out to a 12 x 18-inch rectangle, with long
edge directly in front of you. Brush pastry with remaining 1 tablespo
on butter. Sprinkle breadcrumbs over bottom half of pastry (parallel w
ith long edge) to within 1 inch of sides and bottom. Sprinkle cheese,
olives, tomatoes and pine nuts over breadcrumbs. Fold in 1-inch border
at sides and bottom; roll up pastry beginning at bottom. Place on a l
arge baking sheet, seam-side down.
Pinch ends together to seal. Brush top and sides with beaten egg. Make
4 diagonal slits down center of roll.
Bake 20 to 25 minutes or until browned. Remove from oven and let stand
10 to 15 minutes. Cut into 1/2-inch slices and serve
No Nutritional Information Available