Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 16 oz pkg hot roll mix
1/2 cup oil packed dried tomatoes
1 8 oz pkg cream cheese -- softened
1 3 oz pkg cream cheese -- softened
1/2 cup ripe olives, pitted -- finely chopped
1/4 cup green onion -- chopped
1 egg yolk -- slightly beaten
1 teaspoon cracked black pepper
1/2 teaspoon dried oregano or thyme -- crushed
1 egg -- slightly beaten
1 tablespoon water
Prepare hot roll mix according to the package directions. After kneading the
dough, divide it into thirds. Cover the dough loosely and let rest for 5
minutes.
Meanwhile, for the filing, drain the tomatoes, reserving the oil. Chop the
tomatoes. In a medium mixing bowl combine the chopped tomatoes, cream
cheese, olives, green onions, egg yolk, pepper and oregano or thyme. If
necessary, stir in enough of the reserved tomato oil (about 1 tablespoon) to
make a filling of spreading consistency.
On a lightly floured surface, roll each portion of the dough to a 14" x 11"
rectangle. Spread a third of the filling on each rectangle to within 1/2" of
the edges. (The filling amount will seem generous.) Roll up each rectangle
tightly from a long side. Seat seams. Place, seam side down, on a greased
large baking sheet. Cover and let rise until nearly double, about 30 to 40
minutes.
Slash the loaf tops with 3 or 4 diagonal cuts, about 1/4" deep. Combine egg
and water, brush onto loaves. Bake in a 375 degreen oven about 25 minutes or
until tops are golden. Cool on a wire rack. Serve warm or at room
temperature. Slice to serve. Makes 72 spirals.
To make ahead: Wrap the baked and cooled loaves individually in heavy foil
and freeze. To reheat, bake each foil wrapped roll in a 300 degree oven
about 30 minutes or until heated through. (Does not say whether to thaw out
loaves or to put them in frozen!)
