Olive Pinwheel Bread

Tube of refrigerated pizza crust

Olive oil

Rosemary (fresh or dried)

Olives

Egg

Flour

Provolone cheese

1. Preheat oven to 350°
2. Chop 1/2 cup worth of olives.
3. Cut up 1/2 cup of provolone cheese into small chunks.
4. Unroll pizza dough and place on a lightly floured surface. Brush with 1 Tbsp of olive oil. Sprinkle with rosemary (1 Tbsp minced fresh or 1 tsp of crushed dried), olives, and cheese. Roll up jelly-roll style, starting with a short side. Pinch seam to seal and tuck ends under.
5. Place seam side down on a greased baking sheet.
6. Separate egg yolk from egg white.
7. Brush bread with egg yolk. Bake for 20-25 minutes. Cool before cutting.

***This recipe is especially good with stuffed olives. My favorites to use are ones stuffed with blue cheese, garlic, and jalapenos.***

 

Baked Tomatoes

4 Tomatoes

Salt

Pepper

Brown sugar

Ritz Butter Garlic Crackers

Butter

1. Preheat oven to 350°.
2. Cut 4 tomatoes into 1/2″ slices. Arrange in a greased baking dish.
3. Season with salt and pepper.
4. Sprinkle 1/2 cup of brown sugar.
5. Crush 3/4 cup worth of cracker crumbs and crumble over top of tomatoes.
6. Dot with 4 Tbsp of butter.
7. Bake for 25-35 minutes.