Baked Olives

Love this one – so easy, and everyone loves them.

1 can (8 oz) crescent roll dough

1 (2 oz) jar small pimiento stuffed green olives

Olive Oil

Chopped Rosemary

Freshly ground black pepper

Pinch or cut off pieces of dough large enough to wrap around an olive; wrap each olive in dough.  Seal well and place, seam side down, on baking sheet.  Mist or brush with olive oil.  Sprinkle with rosemary and pepper.  Bake at 400° for 10-15 minutes or until golden.  Makes about 25.

You can also use black olives, or green olives stuffed with onions or blue cheese.  And, duh, you can use other herbs, too.  Get creative.  It’s mo’ better that way!