Ingredients
1 sheet frozen puff pastry, thawed1 package (8 ounces) cream cheese, softened1/4 cup prepared pesto3/4 cup shredded provolone cheese1/2 cup chopped oil-packed sun-dried tomatoes1/2 cup chopped ripe olives1/4 teaspoon pepper
Preparation
Preheat oven to 400°. Unfold puff pastry; roll and trim into a 10-in. square.
Beat cream cheese and pesto until smooth; stir in remaining ingredients. Spread cheese mixture on pastry to within 1/2 in. of edges. Roll up jelly-roll style. Freeze 30 minutes. Cut crosswise into 16 slices.
Bake cut side down on a parchment-lined baking sheet until golden brown, 12-15 minutes.
