FLAKY PESTO OLIVE PINWHEELS
Yield: about 100

12 ounces cream cheese, softened
1 cup grated Parmesan cheese
2 green onions with tops, minced
1/3 cup your favorite pesto sauce
1 package frozen puff pastry sheets, thawed until cold enough to roll but still chilled
1 1/2 cups whole pitted ripe olives, wedged or coarsely chopped

Beat together cream cheese, Parmesan, green onions and pesto until well blended. On lightly floured surface roll half of puff pastry (1 sheet) into 10 x 6- 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 F. Remove logs from freezer 10-15 minutes before baking. Slice into 1/4 inch thick rounds. Place 1 1/2 inches apart on non-stick baking sheets. Bake 10-12 minutes or until lightly browned.