Sun-Dried Tomato Palmiers

By barbie24

Calories: 168; Fat: 12.5g; Protein: 2g; Carbs: 12.1g; Fiber: 0.5g; Cholesterol: 0.0mg; Iron: 0.7mg; Sodium: 158mg; Calcium: 6mg

* Serving size: 2 palmiers

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 teaspoon fresh thyme leaves
• 4 oil-packed sun-dried tomatoes, drained
• 1/2 cup pitted kalamata olives
• 1 garlic clove, minced
• 1 sheet frozen puff pastry dough, thawed

Preparation

Step 1

1. Place first 5 ingredients in a mini chopper; process until finely chopped.

2. Unfold dough, and roll to a 10 x 9-inch rectangle. Spread the tomato mixture over dough, leaving a 1/2-inch border. Roll up long sides of dough, jelly-roll fashion, until they meet in the middle. Chill 20 minutes.

3. Preheat oven to 400°.

4. Cut dough roll crosswise into 20 slices. Arrange slices in a single layer on a baking sheet lined with parchment paper. Bake at 400° for 15 minutes or until lightly browned.