Black Olive & Pecan Pinwheels

Ingredients

• 1 can Lindsay Black Ripe Olives, divided

• ⅓ cup Pecans

• ½ cup grated Parmesan Cheese, divided

• 1 Lemon, juiced

• ¾ cup Olive Oil

• ½ teaspoon Salt

• ¼ teaspoon Black Pepper

• 1 sheet Puff Pastry, thawed

• ¼ cup Parsley, chopped

• 1 Egg

Cooking Directions

1. Defrost the store-bought puff pastry in your refrigerator for at least 4 hours up to overnight.

2. Preheat your oven to 375°F degrees.

3. Drain the can of Lindsay Black Ripe Olives, reserving 5 olives in a separate bowl.

4. To make the olive and pecan pesto, add the drained olives to a food processor along with the pecans, ¼ cup of grated parmesan cheese, the juice of 1 lemon, ¾ cup of olive oil, salt and pepper. Blend until smooth.

5. On a clean and lightly floured surface, place the puff pastry sheet down, then liberally add the olive and pecan pesto, reserving about ⅓ cup for dipping.

6. Next, top with chopped parsley, the remaining olives (sliced), and the remaining parmesan cheese.

7. Roll pastry dough into a tight cylinder and cut into 8-10 slices.

8. Place the pinwheels on a parchment lined baking sheet, leaving at least 1 inch of space between pinwheels.

9. Brush each pinwheel with a bit of egg. Bake in the preheated 375°F degree oven for 15-20 minutes.

10. Place on a serving platter with the remaining olive and pecan pesto and cocktail napkins. Garnish with a bit more parsley. Serve immediately.