Olives in a Blanket

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  • Level: Easy
  • Total: 25 min
  • Active: 10 min
  • Yield: 24 rolls
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Ingredients

One 8-ounce pack refrigerated crescent rolls or crescent dough sheet

Garlic Confit, recipe follows, or 24 roasted garlic cloves

24 pitted Castelvetrano olives

Nonstick cooking spray

Smoked salt

Smoked pepper

Garlic Confit:

1 cup garlic cloves, peeled

1 cup vegetable oil

Fresh thyme, sage or rosemary, bay leaf, chile flakes and/or citrus peel, optional

Directions

  1. Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper.
  2. Unroll the dough and press into one large rectangle. Cut into 12 long strips. Halve those strips to make 24 strips.
  3. Place a roasted garlic clove and an olive at the end of each dough strip. Roll up; you will be able to see the olive. Place on the prepared baking sheet. Repeat until all the olives are rolled.
  4. Spray the rolls with cooking spray and sprinkle the tops with smoked salt and pepper. Bake until the dough is cooked and golden brown, about 15 minutes. Serve warm.

Garlic Confit:

  1. In a medium saucepan, add the garlic and oil. The optional ingredients can also be added to flavor the oil, but not necessary. Heat over medium until simmering. Cook until the cloves are tender but NOT brown, 25 to 30 minutes. Remove from the heat and let cool for a few minutes.
  2. Set a fine-mesh strainer over a large heatproof bowl and carefully pour the garlic and oil through the strainer.
  3. Now let's y'all storage! Reserve the oil and refrigerate. You now have a delicious infused garlic oil. The garlic cloves are ready to use. You can puree them into a paste, refrigerate them in an airtight container or lay them flat on a baking sheet to freeze individually. Place the frozen cloves into a zipper bag and freeze for up to 6 months.
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