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Olive Pinwheel Bread Recipe

Olive Pinwheel Bread Recipe

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 YIELD: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


  • 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).

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.

Reviews for Olive Pinwheel Bread

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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!"

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