2 cups California ripe olive wedges
1/4 cup mild or hot picante sauce*
1/2 cup softened cream cheese
1/2 cup grated Cheddar cheese
1 11-ounce package refrigerated crunchy French loaf**
1/2 cup egg wash (1 egg mixed with 1/3 cup water)
Servings: 12 / Yield: 12 buns
Measure olive wedges and reserve. Combine next three ingredients. Stir well. Cut French loaf dough into 12 portions. Roll each slice on floured surface into a 4-inch circle. Spread each piece with 1 tablespoon cream cheese mixture. Top with 1 tablespoon of olive wedges. Gather edges of dough into a packet and crimp edges tightly. Place seam-side down on baking pan treated with non stick spray. Brush each portion with egg wash. Bake according to package directions until nicely puffed and golden brown. Cool on wire rack. Best if served warm.
Notes: * Pace & trade Medium
** Pillsbury & trade
1/4 cup mild or hot picante sauce*
1/2 cup softened cream cheese
1/2 cup grated Cheddar cheese
1 11-ounce package refrigerated crunchy French loaf**
1/2 cup egg wash (1 egg mixed with 1/3 cup water)
Servings: 12 / Yield: 12 buns
Measure olive wedges and reserve. Combine next three ingredients. Stir well. Cut French loaf dough into 12 portions. Roll each slice on floured surface into a 4-inch circle. Spread each piece with 1 tablespoon cream cheese mixture. Top with 1 tablespoon of olive wedges. Gather edges of dough into a packet and crimp edges tightly. Place seam-side down on baking pan treated with non stick spray. Brush each portion with egg wash. Bake according to package directions until nicely puffed and golden brown. Cool on wire rack. Best if served warm.
Notes: * Pace & trade Medium
** Pillsbury & trade
