Warm and cheesy olive parmesan rolls are a welcome treat at any party and they make a great game-day snack.
Bake a batch of these cheesy olive rolls for your next get-together, or just make them for a fun family treat. This recipe is similar to one my mother used to make, but I updated it with gourmet olives and freshly shredded parmesan instead of the powdery pizza-style parmesan that my Mom used. They were good way back when, but they’re even better now.
The picture below shows what you’ll need. Pick up some ready-made crescent rolls, olives, and parmesan cheese. Either melted butter or olive oil can be used to coat the rolls before rolling them in shredded parmesan cheese. In my experience, they brown better with olive oil than butter, but either one works well.
For variety pick up some interesting olives in addition to the standard ones with pimentos in the center. They’re good with blue cheese or garlic centers. Gourmet herbed olives are yummy too. I found the kalamata and green olive combo shown below and couldn’t wait to try them in this recipe.
Making Olive Parmesan Rolls
Spread the crescent roll dough out on a cutting board. Use a pizza cutter to cut the dough into 24 squares. They won’t all be exactly the same size, and that’s okay. Those perforations don’t matter, either. The dough is pliable, and it’s easy to smush those holes together.
Pat dry the olives with a paper towel and put an olive in each square of dough.
Roll the dough up around the olives and pinch it together to seal in each olive.
Put the olive oil or melted butter in a bowl and the parmesan cheese in a separate bowl. Roll each ball of dough in the olive oil or the melted butter, and then roll them in the parmesan cheese. Put them on a baking pan lined with parchment paper. This makes for an easy clean-up later.
Bake them according to package directions on the crescent roll label. The brand I used called for 10 minutes in a 350-degree F oven.
Serving Olive Parmesan Rolls
The olives on the inside will be hot, so let the rolls sit for a couple of minutes before serving. These rolls are perfect alongside a spread of other snacks. If you’re expecting a crowd you might want to double the recipe because this tasty snack will go fast.
The parmesan cheese gets crusty during baking and the crescent roll dough is nice and flaky.
Olive Parmesan Rolls
- 8 oz package of Pillsbury Crescents
- 24 olives
- ¼ cup parmesan cheese shredded
- ⅛ cup olive oil or 2 teaspoons melted butter
- Spread the crescent roll dough out on a cutting board.
- Use a pizza cutter to cut the dough into 24 squares.
- Pat dry the olives with a paper towel and put an olive in each square of dough.
- Roll the dough up around the olives and pinch it together to seal in each olive.
- Put the olive oil or melted butter in a bowl and the parmesan cheese in a separate bowl.
- Roll each ball of dough in the olive oil or the melted butter and then roll the each one in the parmesan cheese.
- Put the rolls on a baking pan lined with parchment paper.
- Bake the rolls for 10 minutes in a 350-degree F oven.
- Remove from oven and serve warm.