Recipe of Tomato Olive Spirals - Food Recipes

-- MasterCook Extracted --

Tomato Olive Spirals

Recipe By :
Serving Size : 16
Preparation Time :0:00
Categories : Appetizers

Ingredients - Preparation Method:

1 16 oz pkg hot roll mix 1/2 cup oil packed dried tomatoes 1 8 oz pkg cream cheese -- softened 1 3 oz pkg cream cheese -- softened 1/2 cup ripe olives, pitted -- finely chopped 1/4 cup green onion -- chopped 1 egg yolk -- slightly beaten 1 teaspoon cracked black pepper 1/2 teaspoon dried oregano or thyme -- crushed 1 egg -- slightly beaten 1 tablespoon 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!) - - - - - - - - - - - - - - - - - -