Pecan, Olive, and Parmesan Rugelach
Rugelach, traditionally a Jewish pastry, is often filled with nuts and raisins or preserves. This easy savory takeoff is best served warm from the oven.
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- 1/3 cup finely chopped pecans, toasted
- 1/3 cup finely chopped imported green olives (we tested with Picholine)
- 1/4 cup freshly grated Parmesan cheese
- 2 teaspoons minced fresh thyme
- 1 (8-oz.) can refrigerated crescent rolls
- Combine first 4 ingredients in a medium bowl.
- Unroll crescent rolls onto a lightly floured cutting board. Sprinkle pecan mixture evenly over dough, pressing firmly into dough. Using a sharp knife, cut dough along perforations. Cut each triangle lengthwise into 2 equal triangles.
- Roll up each triangle, starting at wide end. Place rugelach, point sides down, on an ungreased baking sheet, curving them into a crescent shape. Sprinkle with paprika. Bake at 375° for 15 minutes or until browned. Serve hot.
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