Olive Feta Pinwheels Food

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OLIVE FETA PINWHEELS



Olive Feta Pinwheels image

Make and share this Olive Feta Pinwheels recipe from Food.com.

Provided by PetsRus

Categories     Lunch/Snacks

Time 40m

Yield 16 appetizers

Number Of Ingredients 7

1 (8 ounce) can refrigerated crescent dinner rolls
3 tablespoons cream cheese
1/4 cup feta cheese, finely crumbled
1/4 cup kalamata olive, pitted and finely chopped
1/4 cup red bell pepper, finely chopped
red pepper flakes, to taste (optional)
2 tablespoons chopped fresh oregano or 2 tablespoons parsley

Steps:

  • Preheat oven to 350°F
  • Spray cookie sheet with cooking spray. Unroll dough and separate into 2 long rectangles, press each into 12x4-inch rectangle, firmly pressing perforations to seal.
  • Spread 1 1/2 tablespoon cream cheese over each rectangle.
  • Sprinkle evenly with feta cheese, olives, bell pepper, red pepper flakes and oregano.
  • Starting with one short side, roll up each rectangle.
  • With a serrated knife, cut each roll into 8 slices, place cut side down on cookie sheet.
  • Bake 15 to 20 minutes or until edges are golden brown.Immediately remove from cookie sheet and serve warm.

Nutrition Facts : Calories 62.5, Fat 2.6, SaturatedFat 1.1, Cholesterol 12.2, Sodium 115.6, Carbohydrate 8, Fiber 0.7, Sugar 0.9, Protein 1.9

OLIVE AND FETA PASTA



Olive and Feta Pasta image

I whipped up this pasta dish to satisfy a craving for olives and feta cheese. Add artichokes or spinach for variation.

Provided by MISSSMEW2

Categories     Pasta and Noodles     Noodle Recipes

Time 35m

Yield 4

Number Of Ingredients 9

8 ounces uncooked whole wheat spaghetti
1 tablespoon olive oil
2 cloves garlic, minced
8 ounces crimini mushrooms, sliced
2 small zucchini, sliced
dried oregano to taste
salt and pepper to taste
12 black olives, pitted and sliced
1 ounce crumbled feta cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain.
  • Heat the olive oil in a skillet over medium heat, and saute the garlic 2 minutes. Mix in mushrooms and zucchini. Season with oregano, salt, and pepper. Stir in olives, and cook until heated through. Place pasta in the skillet, toss to coat, and continue cooking about 2 minutes. Top with feta cheese to serve.

Nutrition Facts : Calories 273.5 calories, Carbohydrate 43.5 g, Cholesterol 6.3 mg, Fat 7.4 g, Fiber 9 g, Protein 12.1 g, SaturatedFat 1.9 g, Sodium 242.4 mg, Sugar 2.5 g

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  • If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12x4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles. Press each into 12x4-inch rectangle.
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