Pecan, Olive, and Parmesan Rugelach |
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Prep Time: 12 Minutes Cook Time: 15 Minutes |
Ready In: 27 Minutes Servings: 16 |
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Rugelach, traditionally a Jewish pastry, is often filled with nuts and raisins or preserves. This easy savory takeoff is best served warm from the oven. Ingredients:
1/3 cup finely chopped pecans, toasted |
1/3 cup finely chopped imported green olives (we tested with picholine) |
1/4 cup freshly grated parmesan cheese |
2 teaspoons minced fresh thyme |
1 (8-oz.) can refrigerated crescent rolls |
paprika |
Directions:
1. Combine first 4 ingredients in a medium bowl.
2. Unroll crescent rolls onto a lightly floured cutting board. Sprinkle pecan mixture evenly over dough, pressing firmly into dough. Using a sharp knife, cut dough along perforations. Cut each triangle lengthwise into 2 equal triangles.
3. Roll up each triangle, starting at wide end. Place rugelach, point sides down, on an ungreased baking sheet, curving them into a crescent shape. Sprinkle with paprika. Bake at 375° for 15 minutes or until browned. Serve hot.
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