Sun-Dried Tomato Palmiers

A Cooking Light appetizer which incorporates sun-dried tomatoes and kalamata olives on puff pastry.

• Ready In: 30 mins
• Serves: 10

Ingredients

• 1  tablespoon  extra-virgin olive oil
• 1  teaspoon fresh thyme leave
• 4  sun-dried tomatoes packed in oil, drained
• 1⁄2 cup kalamata olive, pitted
• 1  garlic clove, minced
• 1  sheet frozen puff pastry, thawed

Directions

1. Place first 5 ingredients in a mini-chopper; process until finely chopped. Unfold dough, and roll to a 10 x 9 inch rectangle. Spread the tomato mixture over dough, leaving a 1/2 inch border. Roll up long side of dough (from both sides), jelly-roll fashion, until sides meet in the middle. Chill 20 minutes.
2. Preheat oven to 400 degrees. Cut dough crosswise into 20 slices. Arrange slices in a single layer on a baking sheet lined with parchment paper. Bake at 400 degrees for 15 minutes or until lightly browned.