These tomato olive rolls are made with a quick scone-like dough and are filled with asiago and mozzarella cheese, olives, tomatoes, basil pesto, and herbs. Try these summer appetizers today!
Total Time:55 minutes
For the dough:
2–1/2 cups (325 gm) all-purpose flour
1 tablespoon baking powder
2 teaspoons sugar
¾ teaspoon salt
½ cup (113 gm) unsalted butter, cold and cut into chunks
¾ cup (180 gm) heavy whipping cream, cold, plus more for brushing
1 large egg, cold
For the filling:
Two tablespoons prepared basil pesto
1/3 cup (70 gm) black olives, diced small
1/3 cup (70 gm) green olives with pimentos, diced small
2/3 cup (135 gm) small diced Roma tomato, seeded (another large variety is fine)
2/3 cup (80 gm) shredded asiago cheese
2/3 cup (80 gm) shredded mozzarella cheese
Baking spray or canola oil spray
To prepare the dough:
Preheat the oven to 375 degrees. In a large bowl, combine the flour, baking powder, sugar, and salt. Use a pastry cutter or the back of two forks to cut the butter into the dry ingredients until pea-sized clumps are present throughout and the butter is well integrated. In a separate bowl, whisk the whipping cream and egg. Pour the liquid ingredients into the dry ingredients and stir together until a shaggy dough forms. Dump the mixture out onto the counter and knead together just until a dry dough forms- do not overwork the dough. You can add an additional 1-2 tablespoons of cream if your dough won’t come together at all. Cover the dough with a tea towel while you prep your other ingredients, but don’t let it sit out more than 15 minutes.
To assemble the rolls:
When ready to bake, roll out dough to a 8″x20″ rectangle, about 1/8” thick. Spread basil pesto out evenly over the dough. Sprinkle evenly with olives, tomatoes, and cheese. Finish with pepper, to taste.
Starting with the widest end closest to you, begin to roll the dough somewhat tightly away from you until you reach the end. When finished rolling, pinch to seal the dough seam at the end. Slice the log into ¾” rounds and arrange them on the sheet pan. Bake in the oven until the crust is golden brown, usually about 20 minutes depending on the size of your rolls. Allow to cool slightly before consuming. Rolls are best eaten the day they’re prepared but can be reheated the following day.