• 1 sheet frozen puff pastry, thawed
• 1 package (8 ounces) cream cheese, softened
• 1/4 C prepared pesto
• 3/4 C shredded provolone cheese
• 1/2 C chopped oil-packed sun-dried tomatoes
• 1/2 C chopped ripe olives
• 1/4 tsp pepper
Preheat oven to 400 degrees. Unfold puff pastry; roll and trim into a 10-inch square. Beat cream cheese and pesto until smooth; stir in remaining ingredients. Spread cheese mixture on pastry to within 1/2-inch 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 to 15 minutes.
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