Olive Pinwheel Bread
Total TimePrep: 10 min. Bake: 20 min. + cooling
Makes1 loaf (10 slices)
- 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.
Nutrition Facts1 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.
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.
Aug 16, 2016
Went right into the trash can. Very Bland and not tempting at all.
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!