Spicy Cheese and Olive Pockets


  • 2 cups California Black Ripe Olives
  • 1/4 cup Picante sauce, mild or hot
  • 1/2 cup cream cheese, softened
  • 1/2 cup cheddar cheese, grated
  • 1 (1 oz) package refrigerated crunchy French loaf
  • 1/2 cup egg wash, 1 egg mixed with 1/3 cup water


Measure olive wedges and reserve. Combine next three ingredients; stir well. Cut French loaf dough into 12 portions. Roll each slice on floured surface into a 4-inch circle. Spread each piece with 1 tablespoon cream cheese mixture. Top with 1 tablespoon olive wedges. Gather edges of dough into a packet and crimp edges tightly. Place seamside down on baking pan treated with non-stick spray. Brush each portion with egg wash. Bake according to package directions until nicely puffed and golden brown. Cool on wire rack. Best if served warm. Makes 6 servings – 12 pieces.