Flaky Pesto Olive Pinwheels

Ingredients:

• 12 oz. cream cheese -- softened
• 1 c. grated parmesan
• 2 green onions with tops -- minced
• 1/3 c. your favorite pesto sauce
• 1 pkg. frozen puff pastry sheets -- thawed until cold
• enough to roll but still chilled
• 1 1/2 c. whole pitted ripe olives -- wedged or coarsely
• -- chopped

Preparation:

• Beat together cream cheese, parmesan, green onions and pesto until well blended.
• On lightly floured surface roll half of puff pastry (1 sheet) into 10x6 inch rectangle.
• Spread half the cheese mixture over pastry, covering completely.
• Scatter half the olives over filling.
• Roll lengthwise like jelly roll, starting at long side to make a log.
• Repeat with remaining pastry, filling and olives.
• Freeze logs until solid ( or up to 2 months).
• Heat oven to 375 degrees. Remove logs from freezer 10-15 min. before baking. Slice into 1/4 inch thick rounds. Place 1 1/2 in. apart on non-stick baking sheets. Bake 10-12 min. or until lightly browned.