OLIVE CRISPS

OLIVE CRISPS image

Number Of Ingredients 7

1 pkg. (17.3 oz.) Pepperidge Farm® Puff Pastry Sheets (2 sheets)
1 egg
2 tbsp. water
6 tbsp. tomato paste
6 tbsp. olive tapenade
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese

Steps:

DirectionsTHAW pastry sheets at room temperature 30 min. Preheat oven to 400°F. Line baking sheet with parchment paper. Mix egg and water. UNFOLD 1 pastry sheet on lightly floured surface. Roll into 10"x10" square. Spread half the tomato paste onto pastry. Top with half the tapanade. Sprinkle with half the mozzarella cheese and half the Parmesan cheese. Starting at one side, roll up like a jelly roll, only to center. Roll up opposite side to center. Repeat with remaining pastry sheet and remaining tomato paste, tapanade and cheese. Cut into 40 (1/2") slices. Place on baking sheet and refrigerate 20 min. BRUSH slices with egg mixture. Bake 12 min. or until golden. Serve warm or at room temperature. Makes 40 crisps.