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Saturday, August 23, 2014

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

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