Olive Tapenade Puff Pastry Rolls

Olive Tapenade Puff Pastry Rolls
Originally uploaded by talekinker

Because I "heart" puff pastry & olive tapenade, I thought a cinnamon roll-esque combo of the two might add a little something extra to the Ladies' Brunch I held last weekend.

Looking through my copy of Penny Farrell's 'Brunches' cookbook, I found a recipe for Pesto Palmiers and Olive Tapenade Scones and decided to combine the two. The results were flaky fabulousness!

Olive Tapenade Puff Pastry Rolls

1 sheet puff pastry dough, thawed
1 can medium pitted black olives
2 teaspoons capers
4-5 sun-dried tomato strips
1 tablespoon olive oil
2 tablespoons butter, melted
flour for rolling
1 clove fresh garlic, if desired

In food processor, chop olives, capers, sun-dried tomatoes, oil (& garlic) until tapenade is thoroughly blended & reaches uniform consistency. Cover & refrigerate for 1-2 hours to allow tapenade flavors to combine. Make this the night before, if you have time.
Preheat oven to 425 degrees.
Lightly flour rolling surface & rolling pin, then gently roll out puff pastry into a square.
Spread a thin layer of tapenade over entire pastry.
If you want more tapenade at the center of your rolls, make the filling thicker on one side.
Beginning on the thicker side, roll the pastry up evenly into a log.
Slice the log into 1-inch thick rolls and place on greased cookie sheet.
Brush each roll with melted butter and bake for 10-15 minutes or until pastry is puffed and golden.
Serve immediately.
Serves 4. For the amount pictured, double the recipe.

Might be fun to sprinkle these with a little fresh Parmesan cheese when they come out of the oven too.....