Ingredients
1 pack refrigerated crescent rolls (Pillsbury, vegan option)
1 jar large garlic-stuffed olives (about 24)
2–3 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon parsley flakes
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Drain olives and pat dry with a paper towel.
- Open crescent roll dough and separate into triangles.
- Cut each triangle into smaller strips large enough to wrap each olive.
- Roll each olive inside a strip of dough and place seam-side down on the baking sheet.
- Brush tops with olive oil and sprinkle with garlic powder and parsley flakes.
- Bake for 12–15 minutes, until golden brown.
- Cool slightly before serving warm.
Notes
Swap garlic-stuffed olives for jalapeño-stuffed for a spicy version.
Use oregano or rosemary instead of parsley for different flavors.
Sprinkle vegan parmesan on top before baking for a cheesy twist.
Can be air-fried at 350°F for 8–10 minutes instead of baking.
Best served warm but also good at room temperature for parties.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 bite
- Calories: 70
- Sugar: 1g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg
