OLIVE PINWHEEL BREAD

Olive Pinwheel Bread image

Provided by Wildflour

Categories Breads

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 (11 ounce) package refrigerated French bread dough, unrolled
1 tablespoon olive oil, more if needed
1 teaspoon minced garlic
1 teaspoon italian seasoning
1 cup chopped black olives
1/4 cup ground parmesan cheese, or grated is ok
fresh coarse ground black pepper, just a little
1 egg yolk, beaten
more parmesan cheese

Steps:

Unroll dough onto a VERY lightly floured surface.
Brush whole top with olive oil.
Sprinkle evenly with rest of ingredients, except egg yolk and additional parmesan.
Roll up, jelly-roll style starting from short end.
Pinch seam to seal well.
Place seam side down onto lightly greased baking sheet.Tuck ends under.
Brush with egg yolk. Sprinkle with more parmesan cheese.
Bake in 350º oven for 23-28 minutes til nicely golden brown.
Cool a little bit, slice, serve with bread dipping oils, or just olive oil and balsamic vinegar slightly swirled together.

Nutrition Facts : Calories 581.1, Fat 9.7, SaturatedFat 2.5, Cholesterol 31.3, Sodium 1132.6, Carbohydrate 101.2, Fiber 5, Sugar 4.6, Protein 22.9