INGREDIENTS
- 1 pack refrigerated crescent rolls
- 1 jar large garlic-stuffed olives from Brother’s Products Dallas
- 2-3 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon parsley flakes
INSTRUCTIONS
- Preheat oven to 375F. Line a baking sheet with parchment or a silicone liner.
- Lightly flour a clean working surface, and lay the crescent rolls on top, being sure not to separate them. Press around the cut lines to create one big sheet of pastry.
- Cut dough into 12 long strips, and cut each in half to make 24.
- Drain the olives and pat dry with a paper towel. Place each olive at the end of a dough strip, and roll up. Place on prepared baking sheet.
- In a small bowl, mix together the olive oil, garlic powder, and parsley. Brush on each of the prepared olives in a blanket.
- Bake in preheated oven for 12-15 minutes, until golden brown and puffy. If you have any of the garlic oil left, you can brush it on now. Serve warm!
