- 1
- 45 mins
Ingredients
- 3 oz cream cheese, softened
- 1/2 teaspoon Sriracha or hot pepper sauce
- 1 can (10.2 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated buttermilk or original biscuits (5 biscuits)
- 20 small pimiento-stuffed green olives, drained
- 1 egg, beaten
- Poppy seed, if desired
Preparation
Step 1
Heat oven to 350°F. Spray cookie sheet with cooking spray.
In small bowl, mix cream cheese and Sriracha sauce.
Separate dough into 5 biscuits. Cut each biscuit into fourths. Flatten each dough piece enough to hold filling. Spoon about 3/4 teaspoon cream cheese mixture onto center of each; top with 1 olive. Wrap dough around olive; pinch seams tightly to seal. Place on cookie sheet. Brush each with egg; sprinkle with poppy seed.
Heat oven to 350°F. Spray cookie sheet with cooking spray.
In small bowl, mix cream cheese and Sriracha sauce.
Separate dough into 5 biscuits. Cut each biscuit into fourths. Flatten each dough piece enough to hold filling. Spoon about 3/4 teaspoon cream cheese mixture onto center of each; top with 1 olive. Wrap dough around olive; pinch seams tightly to seal. Place on cookie sheet. Brush each with egg; sprinkle with poppy seed.
Be sure olives are drained well to make dough easier to seal.