Pecan, Olive, And Parmesan Rugelach
- 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
- Combine first 4 ingredients in a medium bowl.
- 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.
- 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 375u0b0 for 15 minutes or until browned. Serve hot.
pecans, green olives, freshly grated parmesan cheese, thyme, crescent rolls, paprika
Taken from www.myrecipes.com/recipe/pecan-olive-parmesan-rugelach (may not work)