1 sheet frozen puff pastry
6 ounces feta cheese, crumbled (basil and tomato or herb and garlic flavor)
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 425 degrees F.
Meanwhile, crumble cheese. Chop olives and tomato finely. Tear bread and place in blender or food processor; process to make fine crumbs. Toss crumbs with 2 tablespoons butter.
Spread 2 tablespoons flour over a large sheet of wax paper; place pastry 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 tablespoon butter. Sprinkle breadcrumbs over bottom half of pastry (parallel with 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 large 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
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