Herbed Olive Spirals

Herbed Olive Spirals

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From: Diabetic Living Magazine

Hot roll mix makes this cream-cheese-and-tomato-stuffed bread recipe easy to make.

Ingredients 48 servings

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Original recipe yields 48 servings
Nutrition per serving may change if servings are adjusted.
  • 1 (16 ounce) package hot roll mix
  • ⅓ cup oil-pack sun-dried tomatoes
  • 2 (3 ounce) packages cream cheese, softened
  • ⅓ cup ?nely chopped pitted ripe olives and/or green olives
  • ¼ cup chopped green onion
  • 1 large egg yolk, lightly beaten
  • 1 teaspoon cracked black pepper
  • ½ teaspoon dried oregano or thyme, crushed (optional)
  • 1 large egg, lightly beaten
  • 1 tablespoon water


  • Prep

  • Ready In

  1. Prepare the hot roll mix according to package directions. After kneading, divide the dough into two portions; cover and let rest for 5 minutes. Grease a large baking sheet; set aside.
  2. For filling, drain sun-dried tomatoes, reserving oil. Chop the tomatoes. Combine tomatoes, cream cheese, olives, green onion, egg yolk, pepper and, if desired, oregano (or thyme) in a medium bowl. Stir in about 1 tablespoon reserved tomato oil, if necessary, to make a filling that is easy to spread.
  3. Turn dough portions out onto a lightly floured surface. Roll each portion into a 14x11-inch rectangle. Spread half of the filling on each rectangle to within ½ inch of edges (filling amount will seem generous). Roll up dough tightly from long sides. Seal seams. Place loaves, seam-side down, on the prepared baking sheet. Cover and let dough rise until nearly double (about 30 to 40 minutes). Preheat oven to 375°F.
  4. Make three or four diagonal cuts about ¼ inch deep in loaf tops, using a sharp knife. Combine the egg and water; brush onto loaves. Bake for about 25 minutes or until golden. Carefully remove loaves from pan and cool on wire racks. Serve warm or at room temperature.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 58 calories; 2 g fat(1 g sat); 0 g fiber; 8 g carbohydrates; 2 g protein; 17 mg cholesterol; 0 g sugars; 80 IU vitamin A; 1 mg vitamin C; 6 mg calcium; 0 mg iron; 84 mg sodium; 39 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ fat, ½ starch

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