Olive Pinwheel Bread Recipe
Olive Pinwheel Bread Recipe photo by Taste of Home
Next Recipe

Olive Pinwheel Bread Recipe

Read Reviews
2.5 2 2
Publisher Photo
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.
TOTAL TIME: Prep: 10 min. Bake: 20 min. + cooling
MAKES:10 servings
TOTAL TIME: Prep: 10 min. Bake: 20 min. + cooling
MAKES: 10 servings


  • 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

Nutritional Facts

1 slice: 100 calories, 4g fat (0 saturated fat), 21mg cholesterol, 248mg sodium, 14g carbohydrate (0 sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1/2 fat.


  1. 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.
  2. 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).
Originally published as Olive Pinwheel Bread in Taste of Home August/September 2002, p63

Reviews for Olive Pinwheel Bread

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
kat chuz User ID: 8908811 252802
Reviewed Aug. 16, 2016

"Went right into the trash can. Very Bland and not tempting at all."

mtuttle User ID: 3205485 226950
Reviewed May. 25, 2015

"I had a 4-ounce can of chopped olives I needed to use up, so I tried this recipe. I had no rosemary, so I sprinkled the olive mixture with Italian seasoning and a bit of garlic powder. My son and I liked it, but my husband (not an olive fan) did not. I baked it for 30 minutes instead of 25, since I have had "pinwheel" breads be underdone in the middle. I thought that was about right with my oven. Good for something different!"

Loading Image