Olive Pinwheel Bread Recipe

Olive Pinwheel Bread Recipe photo by Taste of Home

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This attractive well-seasoned loaf from Barbara Manfra of Saugus, Massachusetts is perfect for parties but easy enough to prepare for every day. For extra flavor, stir in chunks of provolone cheese.

This recipe is:

Quick

Diabetic Friendly

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Olive Pinwheel Bread Recipe

Prep: 10 min. Bake: 20 min. + cooling

Yield: 10 Servings

10 20 30

Ingredients

1 tube (13.8 ounces) refrigerated pizza crust
1 tablespoon olive oil
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1/2 cup chopped ripe olives
1 egg yolk, lightly beaten

Directions

Unroll pizza dough and place on a lightly floured surface. Brush with oil; sprinkle with rosemary and olives. Roll up jelly-roll style, starting with a short side; pinch seam to seal and tuck ends under.
Place seam side down on a greased baking sheet. Brush with egg yolk. Bake at 350° for 20-25 minutes or until golden brown. Cool before cutting. Yield: 1 loaf (10 slices).

Nutritional Analysis: One slice equals 100 calories, 4 g fat (trace saturated fat), 21 mg cholesterol, 248 mg sodium, 14 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Originally published as Olive Pinwheel Bread in Taste of Home August/September 2002, p63