Side Pannel
Tomato Olive Spirals
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
Directions
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!)
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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