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Olives in a Blanket

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Damaris Phillips, author of the cookbook "Southern Girl Meets Vegetarian Boy," joins Megyn Kelly TODAY to demonstrate delicious and easy holiday appetizers, including baked brie, olives in a blanket, and spinach and feta tarts.
Damaris Phillips, author of the cookbook \"Southern Girl Meets Vegetarian Boy,\" joins Megyn Kelly TODAY to demonstrate delicious and easy holiday appetizers, including baked brie, olives in a blanket, and spinach and feta tarts.Zach Pagano / TODAY
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(20)

Ingredients

  • 1 pack refrigerated crescent rolls
  • 24 pitted Castelvetrano olives (about 24)
  • 24 garlic cloves, roasted very soft
  • Cooking spray
  • Flaked salt
  • Black pepper
  • Chef notes

    On a cold winter day, these yummy olive rolls are the perfect treat. 

    Preparation

    1.

    Preheat oven to 375

    2.

    Unroll and press the dough into one large rectangle.

    3.

    Cut into 12 long strips. Divide those strips in half to make 24 strips. 

    4.

    At the end of each dough strip place a roasted garlic clove and an olive on top. 

    5.

    Roll up. You will be able to see the olive. 

    6.

    Place on a lined cookie sheet. Repeat until all the olives are rolled.

    7.

    Spray with cooking spray and sprinkle the top with smoked salt and pepper. 

    8.

    Bake until dough is cooked and golden brown, about 15 minutes. Serve warm