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Olive-Cheese Pinwheels
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Nutrition Facts
Serving Size 61 g
(Approx. 10 Servings)
Amount Per Serving
Calories 230 Calories From Fat 110
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 25 mg 8%
Sodium 200 mg 8%
Total Carbohydrate 14 g 5%
Dietary Fiber 1 g 4%
Sugars 1 g
Protein 6 g
Vitamin A 2% • Iron 4%
Vitamin C 0% • Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Olive-Cheese Pinwheels
Rate and Review | Read Reviews (4)
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Serves
10  People

Ingredients

Recipe makes 10 Servings

1 Pepperidge Farm frozen Puff Pastry Sheets (2 per box)
1 Tbsp all purpose flour
1 large egg, beaten with 1 Tbsp water
7 Oz H-E-B Tapenade Olive
1 cup(s) H-E-B Shredded Italian Blend Cheese
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Instructions

1
Thaw pastry sheet at room temperature about 30 minutes or until pliable.
2
Heat oven to 400°F.
3
Unfold pastry sheet on a lightly floured surface.
4
Brush egg mixture over top of pastry sheet (reserve remainder).
5
Spread sheet with tapenade and sprinkle with cheese.
6
Starting at short end, firmly roll up pastry sheet to form a log shape.
7
Using a sharp knife, cut crosswise into 1/2-inch thick slices (yields 18-20).
8
Lay slices on baking sheets; brush tops with remaining egg mixture.
9
Bake 15-20 minutes or until golden brown. Cool on wire racks and serve.

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