You can either thaw the puff pastry in the fridge overnight or leave it out at room temperature for 1 to 2 hours until it's pliable.
1 tablespoon extra-virgin olive oil
1 teaspoon fresh thyme leaves
4 oil-packed sun-dried tomatoes, drained
1/2 cup pitted kalamata olives
1 garlic clove, minced
1 sheet frozen puff pastry dough, thawed
How to Make It
Place first 5 ingredients in a mini chopper; process until finely chopped.
Unfold dough, and roll to a 10 x 9-inch rectangle. Spread the tomato mixture over dough, leaving a 1/2-inch border. Roll up long sides of dough, jelly-roll fashion, until they meet in the middle. Chill 20 minutes.
Preheat oven to 400°.
Cut dough roll crosswise into 20 slices. Arrange slices in a single layer on a baking sheet lined with parchment paper. Bake at 400° for 15 minutes or until lightly browned.