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.
Recommended:
35 Super Easy Thanksgiving Appetizers
VERIFIED BY Taste of Home Test Kitchen
Popular Videos
- 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
- 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).
Originally published as Olive Pinwheel Bread in Taste of Home
August/September 2002, p63
Reviews forOlive Pinwheel Bread
My Review
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Average Rating
MY REVIEW
Reviewed Oct. 30, 2017
"I don't usually care much for olives, but I thought this bread was pretty good. I took it to church for the refreshment hour, and it was a hit. I served it with roasted tomato garlic butter."
MY REVIEW
Reviewed Aug. 16, 2016
"Went right into the trash can. Very Bland and not tempting at all."
MY REVIEW
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!"
