Whisk together 1 egg and 2 Tbsp. water. Cut 1 frozen puff pastry sheet, thawed, into 15 (3/4-inch) strips. Cut strips into fourths. Brush 1 side of pastry strip with egg mixture, and wrap around 1 small green olive, pressing edges to seal. Repeat with remaining pastry and olives. Arrange, seam sides down, on a lightly greased baking sheet; brush with egg mixture, and sprinkle with pepper. Bake at 400° for 10 to 12 minutes or until golden.
Be sure you read SMALL olives - I only had large. I had already cut the dough into the required sizes, but far too little for my olives. So I covered the 60 pieces of now-useless dough with grated parmesan, moved them to a silicon pad on a cookie sheet. I baked them at 400 degrees for 11 minutes for just-okay "crackers," served them with ranch dip. I always read a recipe before tackling it, but missed the "small" this time. Fooey!! ( I had to rate the recipe before posting, so please ignore it).
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