• 5 Ratings

Refrigerated piecrust makes these cheesy leek-and-olive appetizers a snap to make. For fun, purchase olives at a gourmet market's olive bar -- they're usually filled with a fantastic selection.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Allow piecrust to stand according to package directions. Preheat oven to 375°F. Line a large baking sheet with parchment paper. Place piecrust on the prepared baking sheet; roll into an 11-inch circle. Set aside.

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  • For filling, in a medium skillet, cook leek and fennel in hot oil over medium heat for 5 to 6 minutes or until tender, stirring occasionally. Remove from heat. Stir in cheese, olives, and thyme. Cool slightly.

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  • Spread filling in center of pastry, leaving the outer 1 1/2 inches uncovered. Fold uncovered pastry up over filling.

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  • Bake for 30 to 35 minutes or until pastry is golden brown. Cut into wedges and serve warm.

Nutrition Facts

272 calories; 18 g total fat; 7 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 18 mg cholesterol; 347 mg sodium. 21 g carbohydrates; 1 g fiber; 2 g sugar; 5 g protein; 0 g trans fatty acid; 583 IU vitamin a; 4 mg vitamin c;

Reviews

5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1