• Prep Time:
  • Cooking Time:
  • Serves: 16 Servings

Tomato Olive Spirals

  • Recipe Submitted by on

Category: Appetizers

 Ingredients List

  • 1 16 oz pkg hot roll mix
  • 1/2 c Oil packed dried tomatoes
  • 1 8 oz pkg cream cheese;
  • -softened
  • 1 3 oz pkg cream cheese;
  • -softened
  • 1/2 c Ripe olives, pitted; finely
  • -chopped
  • 1/4 c Green onion; chopped
  • 1 Egg yolk; slightly beaten
  • 1 ts Cracked black pepper
  • 1/2 ts Dried oregano or thyme;
  • -crushed
  • 1 Egg; slightly beaten
  • 1 tb Water


Prepare hot roll mix according to the package directions. After kneading
the dough, divide it into thirds. Cover the dough loosely and let rest for
5 minutes.

Meanwhile, for the filing, drain the tomatoes, reserving the oil. Chop the
tomatoes. In a medium mixing bowl combine the chopped tomatoes, cream
cheese, olives, green onions, egg yolk, pepper and oregano or thyme. If
necessary, stir in enough of the reserved tomato oil (about 1 tablespoon)
to make a filling of spreading consistency.

On a lightly floured surface, roll each portion of the dough to a 14" x 11"
rectangle. Spread a third of the filling on each rectangle to within 1/2"
of the edges. (The filling amount will seem generous.) Roll up each
rectangle tightly from a long side. Seat seams. Place, seam side down, on a
greased large baking sheet. Cover and let rise until nearly double, about
30 to 40 minutes.

Slash the loaf tops with 3 or 4 diagonal cuts, about 1/4" deep. Combine
egg and water, brush onto loaves. Bake in a 375 degreen oven about 25
minutes or until tops are golden. Cool on a wire rack. Serve warm or at
room temperature. Slice to serve. Makes 72 spirals.

To make ahead: Wrap the baked and cooled loaves individually in heavy foil
and freeze. To reheat, bake each foil wrapped roll in a 300 degree oven
about 30 minutes or until heated through. (Does not say whether to thaw
out loaves or to put them in frozen!)

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