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Olive Pinwheel Bread

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
    1 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 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.
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