Pecan, Olive, and Parmesan Rugelach

Pecan, Olive, and Parmesan Rugelach
Photo by Oxmoor House


  • 1/3 cup finely chopped pecans, toasted
  • ¼ cup freshly grated Parmesan cheese
  • 2 teaspoons minced fresh thyme
  • Paprika
  • 1 (8-oz.) can refrigerated crescent rolls
  • 1/3 cup finely chopped imported green olives (we tested with Picholine)

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 tria...

View full recipe at My Recipes


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