Garlic-Stuffed Olives in a Blanket

Why You’ll Love This Recipe

I love how incredibly easy this recipe is to put together while still tasting like something special. The olives provide a bold, salty flavor that balances beautifully with the buttery crescent rolls. I like brushing them with olive oil and sprinkling garlic powder and parsley to make them extra golden and aromatic. They’re the kind of snack I can make in minutes and everyone raves about them.

Ingredients

1 pack refrigerated crescent rolls Pillsbury are vegan
1 jar large garlic-stuffed olives about 24
2-3 tablespoon olive oil
½ teaspoon garlic powder
½ teaspoon parsley flakes

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I preheat my oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. I drain the olives and pat them dry with a paper towel to prevent the rolls from getting soggy.
3. I open the crescent roll dough and separate it into triangles.
4. I cut each triangle into smaller strips, just large enough to wrap around each olive.
5. I roll each olive inside a strip of dough and place them seam-side down on the baking sheet.
6. I brush the tops with olive oil and sprinkle garlic powder and parsley flakes.
7. I bake them for 12–15 minutes or until golden brown.
8. I let them cool slightly before serving warm.

Servings and Timing

This recipe makes about 24 bites, perfect for a party platter or as a snack. I usually spend 10 minutes prepping and 15 minutes baking, so in under 30 minutes, they’re ready to eat.

Variations

Sometimes I use jalapeño-stuffed olives instead of garlic for a spicy twist. I’ve also swapped the parsley for oregano or rosemary to change up the flavor. If I want a cheesier version, I sprinkle a little grated vegan parmesan on top before baking.

Storage/Reheating

If I have leftovers, I keep them in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven at 350°F (175°C) for 5–7 minutes until warm and crispy again. I avoid microwaving because it makes the dough soft instead of flaky.

FAQs

Can I make these ahead of time?

I like assembling them a few hours in advance, then baking them right before serving.

Do I need to use garlic-stuffed olives?

No, I can use plain green olives, jalapeño-stuffed, or even almond-stuffed olives.

Can I make these gluten-free?

Yes, I use a gluten-free crescent roll dough if I want them gluten-free.

Can I air fry them instead of baking?

Yes, I cook them in the air fryer at 350°F for about 8–10 minutes until golden.

What dipping sauces go well with these?

I like serving them with marinara, garlic aioli, or even spicy mustard.

How do I keep the olives from slipping out of the dough?

I make sure the olives are dried well and wrap the dough snugly around them.

Can I add cheese inside?

Yes, I’ve tucked in a little vegan cheese or cream cheese with the olives, and it’s delicious.

Do they taste good cold?

I prefer them warm, but they still taste great at room temperature, making them good for parties.

Can I freeze them?

Yes, I freeze them before baking, then bake straight from frozen for about 18 minutes.

What can I serve these with?

I usually serve them with a variety of small bites like hummus, veggie platters, or other finger foods.

Conclusion

These Garlic-Stuffed Olives in a Blanket are one of my go-to easy appetizers when I want something savory, flaky, and satisfying. I love how they come together in less than half an hour and how easily I can adjust the flavors to suit my mood or the occasion. They’re always a hit and disappear quickly whenever I make them.

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