Ingredients:
- 1 sheet frozen puff pastry, thawed
- 8 oz. cream cheese, softened
- 1/4 cup prepared pesto
- 3/4 cup provolone cheese, shredded
- 1/2 cup chopped oil-packed sun-dried tomatoes
- 1/2 cup chopped ripe olives
- 1/4 teaspoon pepper
Directions:
- Preheat oven to 400 F.
- Unfold puff pastry; roll and trim into a 10-inch square.
- Beat cream cheese and pesto until smooth; stir in remaining ingredients.
- Spread cheese mixture on pastry to within 1/2 inch. of edges. Roll up jelly-roll style. Freeze for 30 minutes.
- Cut crosswise into 16 slices. Bake cut side down on parchment-lined baking sheet until golden brown, 12 to 15 minutes.
