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1 can jumbo black olives, pitted
1 jar jumbo green olives, pitted
1 package refrigerated cresent rolls
Filling: 1 4.25 ounce can chicken spread
4 Tablespoons sour cream
1/4 teaspoon dill weed
1/4 teaspoon garlic powder
1/2 teaspoon dried parsley flakes
salt and pepper, to taste
Paprika, for garnish
Fresh parsley sprigs, for garnish
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Preheat the oven to 375 degrees F. In a small bowl, combine the
filling ingredients with a fork. Mix until smooth and creamy and no
large chunks of chicken remain. Fill a bellows. Set aside while you
prepare the dough. Separate the cresent rolls halves. Unroll one half
the dough, and using two cresent rolls as one piece, place between
two sheets of waxed paper or plastic wrap sheets. Roll to elongate,
forming a rectangle, until thin. Cut 1/2 inch strips along the shorter
ends of the rectangle, to form strips long enough to wrap once. Leave
a small portion of the olive top exposed, so that the hole is peaking
above the pastry. Place on an ungreased cookie sheet about 2 inches
apart. Bake until golden in color 11 to 13 minutes. Fill using the
large needle with the chicken mixture in the prepared bellows. Garnish
with ground paprika and the parsley sprigs.
Alternate: fill the olives before baking for a really hot olive. The
filling, however, may shrink when warmed. You may need to add a bit
more filling. |
Alternate fillings can be used. Try deviled ham mixtures, or even
egg spread (be sure the egg mixture has no lumps). A small piece of
pimento can be added to the bottom of each olive. Adds an interesting
taste and texture to the creamy fillings.
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