Best Olive Rolls Recipes

LINDA'S TUNA AND OLIVE SANDWICH (SANDWICHES) OR FINGER ROLLS

Steps:

• Flake the tuna between your fingers, and add mayonnaise. Mix well.
• Add olive and onion. Mix well.
• I put extra mayonnaise on the bread if making a sandwich.
• Put lettuce on bread.
• Add tuna mixture, and top with bread, or stuff into roll, filled to your liking.
• Serve with dill pickles and chips-- Can't be beat!

SAUSAGE, FETA, OLIVE PHYLLO ROLLS

Steps:

• Remove sausage from its casing and place in a medium howl. Add feta cheese, chopped olives and parsley and mix to combine. Line a baking sheet with parchment paper. Place olive oil in a small bowl. Place a sheet of the phyllo pastry on a large work surface, with widest side horizontally in front of you. Brush the sheet lightly with olive oil, and then top it with another sheet of phyllo pastry. Brush the top sheet lightly with olive oil. Take half of the sausage mixture and make a lengthwise row of it at the bottom end of the pastry closest to you. Carefully - and tightly - roll the pastry up into a long cylinder. Brush the top of the roll lightly with olive oil. With a very sharp knife, carefully cut the phyllo sausage roll into 12 pieces and set them on the baking sheet. Cover the prepared rolls with plastic wrap. Layer, fill, roll and cut the last two sheets of phyllo as you did the first two. (At this point, the rolls can be tightly covered and refrigerated for several hours until ready to bake. They can also be frozen, and baked from frozen (don't thaw - they'll become too soggy), adding a few minutes more to the cooking time, if needed.) Place an oven rack in the middle position. Preheat the oven to 375 F. Bake the rolls for 20 to 22 minutes, or until puffed and golden. Arrange rolls on a serving platter and serve with a bowl of warm pasta sauce for dipping. Read more: http://www.timescolonist.com/life/Phyllo+ideal+Christmas+party+treats/7587621/story.html#ixzz2E1or0X00

OLIVE, BACON AND CHEDDAR ROLLS

Steps:

• Heat oven to 350°F. In each roll, cut a pocket from the top down to within 1/2 inch from each side, cutting almost to but not through the bottom; set aside.
• Line bacon rack or microwavable plate with microwavable paper towels; place bacon on rack. Cover with paper towel. Microwave on High 4 to 6 minutes or until bacon is crisp. Crumble bacon when it is cool enough to handle.
• In small bowl, mix bacon, olives, onions, mayonnaise and 1/2 cup of the cheese. Fill each pocket with 1 heaping tablespoon bacon mixture. On ungreased cookie sheet, place rolls; sprinkle each roll with 2 teaspoons cheese. Bake 14 to 16 minutes or until filling is hot.

OLIVE OIL BREAD ROLLS

Steps:

• I use my Kenwood Mixer to make the dough. Attach dough hook. Put mixer bowl onto scales, zero the scales. Weigh the flour, add the salt separate from the yeast. Add the sugar, season with some freshly ground black pepper, mix together, make a well in the centre, add the olive oil, turn on dough hook to mix, then slowly add the water and mix to a soft dough, all the water might not be needed. Knead in the olives. Mix to a very soft stretchy dough that leaves the sides of the bowl clean. Remove from the bowl, shape in to a 'round', grease the inside of the mixer bowl with some olive oil, return the dough to the bowl, cover with an oiled piece of Clingfilm and leave in a warm place to double in size, about an hour. After an hour, punch down, turn on to a lightly oiled non- stick surface, knead smooth and roll into a long snake to cut out 12 equal pieces, roll these pieces into a smooth ball & place on a lightly oiled baking sheet, cover loosely with the piece of lightly oiled clingfilm & leave to rise another 30mins until doubled in size. I usually find if you have a double oven, pre-heat the bottom half. Whilst the bottom half is pre-heating- place the tray with the bread rolls in the small top oven, the heat from the bottom oven will help the rolls to rise.
• Once the rolls have risen & are touching each other, remove clingfilm, place on oven shelf just above centre & bake 20mins until golden brown.
• Brush with melted butter that has been mixed with a little extra virgin olive oil & leave to cool on a wire rack. Eat hot with some butter, or on the side of some nice soup, or serve any way you like!

OLIVE ROLLS

Steps:

• 1. Line a baking sheet with parchment and oil. Oil a large bowl. Sprilnke yeast over water and proof. 2. Put 3 c. flour and salt in a large mixer bowl. Add yeast and oil and mxi, with dough hook, to form a soft dough. Add more flour if needed. Add olives and pepper flakes, mix to fully combine, up to 15 min. 3. Turn dough onto work surface and kneed to firmly set olives, 15 min., Transfer to oiled bowl and let rise to double. 4. turn onto work wurface and gently flatten. cut into 12 pieces. rool each piece into a cylinder and transfer to a baking sheet. cover with oiled plastic wrap and let double. 5. Pre heat oven to 450. Bake 15 min. or until tops are crisp and dark brown