ROLLED OLIVE SANDWICH

YIELDS: 96

24 thin sandwich bread slices

8oz cream cheese

1 cup diced green salad olives with pimentos

½ cup toasted chopped pecans

½ cup mayo

¼ tsp. pepper

Stir together cream cheese, olives, pecans mayo and pepper.

Remove crusts from bread, flatten bread with rolling pin.

Spread 2 TBL of the mix on each slice of bread. 

Roll up tightly.

Cover and chill at least 4 hours.

Cut each roll into 4 slices and serve