Olive Crisps

From: Campbell's Kitchen
Thaw Time: 30 minutes
Prep Time: 20 minutes
Bake Time: 12 minutes
Chill Time: 20 minutes


1 pkg. (17.3 oz.) Pepperidge Farm® Frozen Puff Pastry Sheets (2 sheets)
1 egg 
2 tbsp. water 
6 tbsp. tomato paste 
6 tbsp. olive tapanade 
1/2 cup grated Parmesan cheese 
1/2 cup shredded mozzarella cheese 


THAW pastry sheets at room temperature 30 min. Preheat oven to 400°F. Line 
baking sheet with parchment paper. Mix egg and water.
UNFOLD 1 pastry sheet on lightly floured surface. Roll into 10"x10" square. 
Spread half the tomato paste onto pastry. Top with half the tapanade. Sprinkle 
with half the mozzarella cheese and half the Parmesan cheese. Starting at one 
side, roll up like a jelly roll, only to center. Roll up opposite side to 
center. Repeat with remaining pastry sheet and remaining tomato paste, tapanade 
and cheese. Cut into 40 (1/2") slices. Place on baking sheet and refrigerate 20 
BRUSH slices with egg mixture. Bake 12 min. or until golden. Serve warm or at 
room temperature. Makes 40 crisps.

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